Cassoulet Bean Soup With Wild Mushrooms Recipes

WILD MUSHROOM AND NAVY BEAN SOUP

Wild Mushroom and Navy Bean Soup image

Make and share this Wild Mushroom and Navy Bean Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup unsalted butter
1 1/2 lbs wild mushrooms, sliced
3 garlic cloves, minced
1 cup thinly sliced green onion
1/2 teaspoon salt
2 tablespoons all-purpose flour
6 cups beef stock or 6 cups mushroom stock
1/2 cup dry white wine
2 (14 ounce) cans navy beans, drained and rinsed
1 cup whipping cream
cayenne pepper, a pinch (or to taste)
fresh ground black pepper
1/4 cup minced fresh chives

Steps:

In a big soup pot, melt butter over medium heat.
Add in mushrooms, garlic, green onions, and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
Sprinkle with flour and saute for 2 minutes.
Gradually whisk in stock and wine.
Add in beans and bring to a boil, stirring often.
Decrease heat and simmer for about 20 minutes to blend the flavors.
Stir in cream, cayenne, and salt/black pepper to taste; reheat over medium heat until steaming, stirring often.
Ladle into heated bowls and garnish with chives.

Nutrition Facts : Calories 465, Fat 24.2, SaturatedFat 14.5, Cholesterol 74.7, Sodium 1426, Carbohydrate 43.6, Fiber 15.6, Sugar 3.4, Protein 18.8

MUSHROOM CASSOULET

Mushroom Cassoulet image

Provided by Food Network

Categories side-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
1 medium eggplant, 1-inch diced
1 pound mushrooms, shiitakes, creminis, chanterelles or a combination, sliced
1 (16-ounce) can cannelini beans, drained, rinsed
4 large garlic cloves, crushed
2 sprigs rosemary, leaves removed, chopped
3 sprigs thyme, leaves removed, chopped
1 1/2 pounds plum tomatoes, peeled, seeded, chopped coarsely
4 ounces white wine
3/4 cup fresh bread crumbs
3 tablespoons melted butter

Steps:

Preheat oven to 375 degrees F. In a large saute pan over medium high heat, heat 2 tablespoons of olive oil, add eggplant and cook, stirring until golden. Remove to drain on paper towels. Add remaining olive oil and mushrooms to pan and saute until they start to brown. Season with salt and pepper. Remove from heat. In a shallow gratin dish combine cannelini beans, cooked eggplant and mushrooms, garlic, rosemary and thyme. Arrange tomatoes on top, pour the wine over it. Bake for 30 minutes. Stir the mixture. Mix bread crumbs with melted butter and sprinkle them on top. Return to oven for 25 to 30 minutes or until golden and crisp.

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