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 love this recipe – it is so full of nutritious beans!! I just re-read the story about your brother and it breaks my heart but also inspires me to continue to live a healthy life and hopefully teach my children to do the same. xoxo

  2. says

    We really do have to do all we can to fight this awful disease! That’s why I run for charity and will definitely be buying these pink packaged mushrooms! This soup is total comfort food. Love how creamy it is.

  3. MJ Moore says

    When we’re grilling burgers or steaks, I like to make fresh veggie kebabs with whole fresh mushrooms, cut up bell peppers and cherry tomatoes. I brush them with Italian dressing afterward for a perfect summer side.

  4. jacquie says

    not really a recipe per se but my favorite way to use mushrooms is to add to a sauté of seasonal vegetables and enjoy.

  5. says

    Ahem, mushrooms/toadstools cause cancer too (aflatoxin).

    Other lesser-known causes: acrylamide and PAHs (Do not ever grill food or put it in open flame. Char is not a food. Sugars brown at 325° and protein singes at 355°.); coal tar and derivatives (dyes, mascara, mothballs, ping pong balls); aloe (aloin); sex hormones; sawdust/wooddust (nose); silica, titania, all mineral dust (lung); chlorocarbons (pesticides, germicides, plasticizers); beta carotene (lung, for smokers; otherwise, not).

    more here: http://en.wikipedia.org/wiki/Template:Carcinogen.

    Puree this for morel stock:
    http://grantcounty.org/ci/muscoda/recipe2.html
    Morels in Wine Sauce

    Gently sauté scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.

    Oops, almost forgot. Here are some antidotes (BAMLET also works.): http://google.com/search?q=alysdexia+%22cures+for+cancer%22.

  6. says

    submission 2

    Chanterelle “Popcorn”:
    http://www.chow.com/recipes/12181-chanterelle-popcorn
    1 pound button-sized chanterelle mushrooms, brushed clean
    2 to 3 tablespoons extra-virgin olive oil
    Kosher or sea salt and freshly ground black pepper
    Fleur de sel or other finishing salt
    Lemon

    Preheat oven to 425 degrees. Divide the mushrooms between 2 baking sheets. Drizzle each pan with the oil, season with kosher salt and pepper, and toss to coat. Spread evenly no more than 2 deep.
    Roast in the upper third of the oven until the mushrooms have shrunk substantially and released some of their moisture, about 10 minutes. Toss or loosen with a spatula, and return to the oven until no moisture is visible in the pans and the mushrooms are crisp and dry looking, about 10 minutes more. Toss the mushrooms with fleur de sel, then let cool slightly before placing in a serving bowl. Add a squeeze of lemon just before serving.

  7. says

    submission 3

    Mushrooms That Taste Like Bacon
    http://www.youtube.com/watch?v=wS6HB1UkSJw
    Place sliced shiitake mushrooms with 2-3 T EVOO in a bowl mix until well coated. Sprinkle in some sea salt. Place onto a baking sheet and roast in oven at 350ºF for close to an hour—stirring every 10 minutes.

    David Levi’s disclaimer:
    Olive oil has a low smoke point and should not be baked for an hour at 350. If you’re a vegan, use coconut or palm oil. Otherwise, butter. And more than they use here.

  8. Lauren H says

    My favourite mushroom recipe is a crockpot one:

    1lb chicken thighs (boneless and skinless make it easier)
    1 can cream of mushroom soup
    2 cubes beef boullion
    1 lbs baby bella mushrooms
    1 bag egg noodles

    Add all ingredients except noodles into crockpot. Cook on low for 4-6 hours or until chicken easily shreds.

    Serve over egg noodles.

    Voila.

    Easy Chicken Stroganoff.

  9. says

    My favorite mushroom recipe is Mushroom and Wild Rice Bisque, adapted from Cafe Brenda (the Minneapolis-based pioneer in local foods movement and vegetarian cuisine, now shuttered.) Perfect for fall, you can use different types of mushrooms (I used cremini and white button) but it is still delicious if you only want to use one type. Here’s a link to the recipe: http://corksandcake.com/?p=1531

  10. Linda says

    the 3 cans of beans, are they drained and washed before adding to pot? Or do all the can contents go into the pot?

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