Recipe: Creamy Mushroom and 3 Bean Soup

Creamy Mushroom and 3 Bean Soup is a zesty and flavorful bowl of comfort. When you look for fresh mushrooms for your recipes this month, you’ll notice mushrooms will be sold in pink packaging in honor of National Breast Cancer awareness month recognizing the industry’s commitment to breast cancer research. Thanks to The Mushroom Council and their partnership with City of Hope for sponsoring this recipe challenge giveaway and post. 

Creamy Mushroom and 3 Bean Soup from Dine & Dish

When you lose a friend or family member to cancer, you tend to step back and take inventory of how you live your life. Every product you use, every bit of food you eat gets scrutinized just a little more closely. You begin to wonder if there are things you, personally, can do to lessen your risk of cancer coming into your life again. You pay closer attention to companies supporting cancer research. You follow key messaging and hope…hope and pray… that a cure is on the way so no one ever has to face this horrible disease again.

If you know the story about us losing my brother, Larry, to cancer and the loss of my friend Ann to the disease, you probably understand why I wanted to share this blog post with you today. There are people out there working hard to find a cure and I’m lucky there are wonderful brands I work with who support those endeavors. For the month of October, The Mushroom Council and The City of Hope are teaming up to share important information with consumers about the quest for a cure.

Mushrooms-GoPINK

You may be wondering what fresh Mushrooms have to do with cancer research? Scientists at City of Hope (a leading cancer research institute) were some of the first to find a potential link between mushrooms and decreased likelihood of tumor growth and development in cells and animals. City of Hope researchers are now applying this research to human clinical trials.

I don’t know about you, but that’s evidence enough to make me want to incorporate more nutrient rich mushrooms into our diet! Luckily, we love mushrooms in the Dine & Dish house… you’ll often find me swapping out meat in place of mushrooms in some of our beloved recipes…I love how this lessens the calories and adds a boost of vegetables to favorite dishes.  I also tend to use mushrooms as an added filler in a recipe, pumping up the volume to stretch a meal out a little more. In addition, as someone who is trying to incorporate more vegetables into our diet, I can easily add fresh mushrooms to so many things without compromising flavor.

–>Partner With Pink Giveaway<–

The Mushroom Council wants to give a lucky Dine & Dish reader the chance to win a $50 American Express Gift Card and an adorable Mushroom Print Apron from Etsy simply by sharing your favorite recipe(s) using fresh mushrooms in the comment section below. If you are a blogger, simply leave a link to your post(s). If you aren’t a blogger, just leave the recipe itself in the comment section! Each person may share up to 3 recipes (please leave a separate comment for each). The giveaway will run from October 1st – midnight CST on October 17th. Winner will be chosen via Random.org and notified via valid email address.

For additional chances to win, share your favorite recipes over at  Savory Simple and Ingredients Inc

Thanks and good luck!

Creamy Mushroom 3 Bean Soup from www.dineanddish.net

Creamy Mushroom and 3 Bean Soup
 
Prep time
Cook time
Total time
 
Our favorite creamy chicken soup gets a makeover with mushrooms instead of chicken! This is one soup recipe you'll want to hold onto. It'll quickly become a fall favorite!
Serves: 11
Ingredients
  • 16 ounces Fresh Mushrooms, sliced
  • 1 small yellow onion, diced
  • 1 stalk celery, diced
  • ¼ cup butter, cubed
  • ½ cup all purpose flour
  • 48 ounces chicken broth
  • 1 teaspoon pepper
  • ½ teaspoon white pepper
  • 1 teaspoon Italian seasoning
  • ½ to 1 teaspoon Siracha
  • 1 16 ounce can Bush's Mayocoba beans, drained and washed
  • 1 16 ounce can Bush's Pinto Beans, drained and washed
  • 1 16 ounce can Bush's Kidney Beans, drained and washed
  • 3 cups half-and-half cream
  • 1 pinch salt
Instructions
  1. In a large stock pot, sauté the mushrooms, onion and celery in butter until tender. Stir in flour until blended. Gradually add the broth and seasoning and Siracha. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Stir in the beans and simmer for 10 minutes. Slowly add the cream and a pinch of salt; heat through but do not boil.

Disclosure: This post is sponsored by the Mushroom Council. All opinions expressed are my own. 

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Comments

  1. says

    I definitely know how you feel. I have so many friends, more than family, that have been touched by cancer, and I lost one of my dearest and oldest friends this summer. It is such a horrible disease, that overtakes more life more than anyone realizes until they are touched by it. I have read about the link between mushrooms and decreased cancer cells, just another reason to love the fungi!

    Here is a favorite recipe of ours using mushrooms – http://chezus.com/2011/02/28/mushroom-stroganoff/

  2. Natasha says

    I dont have an actual recipe but stuffed mushrooms are my favorite! I usually do breadcrumbs, pecorino cheese and lots of herbs! Yum!

  3. says

    This cause is SO close to my heart. Last Christmas I lost my aunt to pancreatic cancer. She fought so hard for 8 months, but died a few day before Christmas and left behind 3 kids and a husband. It was (and still is) one of the hardest things my family has gone through. I grew up with my aunt and cousins, so we were extremely close. I think about my aunt and my cousins everyday. It is just not fair. She was too young and such an amazing women. So kind and full of life.

    This post is so amazing and I never knew about you brother, I am so sorry for your lose.

    I have to say that I am very happy I just picked up mushrooms at the store, this soup looks too good not to make!

  4. Tracy says

    From Deborah Madison’s The Savory Way: One of my favorite simple recipes is Mushrooms on Toast, Provençale-style. Button mushrooms (cremini are be nice, too) sauteed with garlic and olive oil and seasoned with thyme, marjoram, lemon juice and parsley. Served over toasted peasant bread. That and a salad make a nice light supper.

  5. says

    I need to find more ways to incorporate mushrooms into our lives – this soup looks wonderful, and your first photo…might be my favourite soup picture ever of a soup that, in my house, would be very unphotogenic :) Love the bowls too!

  6. says

    This looks like the ultimate comfort food, Kristen. October is such an important month for awareness, and I love that you’re highlighting cancer research and prevention in your post.

  7. says

    So sorry to hear about the lose of close friends and family. Thank you for sharing such heart-felt words.

    This recipe looks absolutely delicious! I need to make it!!

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