This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
Bring stock to a boil in a small pot. Remove from heat; add mushrooms. Cover; let soften for 20 minutes. Strain; reserve broth. Thinly slice mushrooms; set aside. Meanwhile, bring a pot of salted water to a boil. Add green beans; cook until tender, 2 minutes. Chill beans in an ice bath; drain and pat dry.Pour oil into a large pot to a depth of 2". Heat over medium-high heat until oil registers 350° on a deep-fry thermometer. Put 1 cup flour into a bowl.
Transfer to a paper towel–lined plate and season with salt.Heat oven to 375°. Grease an 8"× 8" casserole with 1 tbsp. butter; set aside. Melt remaining butter in a saucepan over medium heat. Whisk in remaining flour; cook for 1 minute. Pour in reserved broth while whisking; bring to a boil. Reduce heat to medium-low; simmer, whisking occasionally, until thickened, 10 to 12 minutes.
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