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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

  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.