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!
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.