Dine and Dish

Food blog with family recipes

Recipe: Creamy Mushroom and 3 Bean Soup

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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 from Dine & Dish
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Creamy Mushroom and 3 Bean Soup

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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 11

Ingredients

  • 16 ounces Fresh Mushrooms sliced
  • 1 small yellow onion diced
  • 1 stalk celery diced
  • 1/4 cup butter cubed
  • 1/2 cup all purpose flour
  • 48 ounces chicken broth
  • 1 teaspoon pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon Italian seasoning
  • 1/2 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

  • 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.
  • 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. 

Reader Interactions

Comments

  6. Denise 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/

  10. 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!

  11. Tieghan 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!

  12. 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.

  14. Anna (Hidden Ponies) 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!

  16. Cookin' Canuck 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.

  17. Chrissy 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!!

  22. Liz @ The Lemon Bowl 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

  23. Joanne 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.

  25. 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.

  29. 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.

  30. Autymn D. C. 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.

  31. Autymn D. C. 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.

  32. Autymn D. C. 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.

  33. 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.

  36. Rebecca Penovich 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

  42. 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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  5. […] to “Go Pink” for breast cancer awareness! As you know from my earlier post featuring my Creamy Mushroom and 3 Bean Soup, this is a cause close to my heart. We’ve been swapping out meat for mushrooms in some of our […]

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