Cassoulet Bean Soup With Wild Mushrooms Food

DUCK CASSOULET

Steps:

• In a large skillet, brown the sliced sausage over medium heat.
• Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
• In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
• Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.

FRESH AND WILD MUSHROOM STEW

Steps:

• Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
• In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
• Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
• Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
• Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

EASY CASSOULET CASSEROLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Saute onions with garlic powder in a large skillet over medium heat. Add ham, sausage, beans, parsley, wine, cloves, salt and pepper. Mix together and pour mixture into a 9x13 inch baking dish.
• Bake uncovered in preheated oven for 1/2 hour.

CASSOULET SOUP

Steps:

• Sauté onion and sausage in large saucepan until browned.
• Add thyme, stir one minute.
• Add wine, boil until slightly reduced, about 2 minutes.
• Stir in broth, 1 cup of the beans, and the chicken.
• Mash the rest of the beans and add to pot.
• Partially cover and simmer for 10 minutes.
• Season to taste with salt and pepper, garnish with chopped parsley.

RUSTIC WHITE BEAN AND MUSHROOM CASSEROLE

Steps:

• Drain and rinse beans. Add to stockpot with 4 c cold water. Bring to a boil and simmer for 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes.
• Remove the carrot, onion and celery (either discard or use in a stock). Lower the heat to low and continue to simmer. The beans should resemble a thick stew, if there's too much liquid, leave the pot uncovered and stir occasionally.
• About 10 minutes before the beans are done, place the garlic and 2 T oil in a cold skillet. Heat the skillet over medium heat, allowing the garlic to sizzle for about 30 seconds. Add the chopped leeks and saute 1-2 minutes. Scrape the leeks into the beans.
• Add the remaining 2 T oil, allow to warm, and add the mushrooms. Sprinkle the mushrooms lightly with 1/2 t salt and saute until most of the mushroom liquid has evaporated, anywhere from 8-12 minutes depending on the types of mushrooms. Add the mushrooms to the beans.
• Turn off the heat and season the beans with the remaining salt and pepper.
• Preheat oven to 350.
• Make the sage bread crumbs: Melt the margarine in a large, heavy skillet over medium heat. Stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3-4 minute Remove from the heat.
• Pour the beans into a casserole dish. Top with the sage bread crumbs. Bake for 20-25 minutes, until the bread crumbs are golden and the beans are bubbling.

CASSOULET SOUP

Steps:

• Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.

VEGAN CASSOULET (WHITE BEAN AND VEGETABLE STEW)

Steps:

• Pour a shallow layer of vegetable broth into a soup pot and heat. Sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes.
• Add carrots, celery, and remaining broth and bring to a boil. Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes.
• Add half of the thyme and parsley, followed by the tomato and tomato paste, stirring to combine.
• Continue to cook until carrots are fork tender and soft, but not mushy or not falling apart, about 4 more minutes.
• Stir in beans (with liquid) until well combined and add the remaining thyme and parsley. Reduce heat to low and cook for another minute or two, just to warm the beans up a bit.
• Stir and taste, adding salt and black pepper if desired. Ladle into bowls and garnish with a thyme sprig.

MUSHROOM CASSOULET

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.

CHICKEN CASSOULET SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.

CASSOULET

Steps:

• Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
• Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
• Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
• Preheat oven to 325 degrees F.
• Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
• Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.

CASSOULET BEAN SOUP WITH WILD MUSHROOMS

Steps:

• To Prepare: Heat a six-quart pot over a medium burner. When hot, add the oil, onion, leek, fennel and garlic. Cook, stirring often, until the vegetables are translucent and the garlic smells sweet, about 5 minutes. Add the drained beans, sachet and stock and bring the pot to a simmer. Continue to cook for 1 hour, or until the beans are very tender. Remove the sachet and, in batches, blend the soup to a smooth and even consistency. Return the purée to a clean pot and adjust the seasoning, adding salt and white pepper to taste. Adjust the consistency with stock or water as needed. At this point, your soup base could be cooled to room temperature and then refrigerated or frozen, if desired. To finish the soup, keep the base warm over a low burner, stirring frequently all the way to the bottom to prevent scorching. Heat a heavy skillet over a medium burner. Add olive oil to coat well. When the oil is hot, add the mushrooms, leeks and thyme, and season with salt and freshly ground white pepper. Continue to cook, stirring occasionally, until the mushrooms have given up their liquid, and the liquid has evaporated. Add the wine, raise the heat and cook until the wine has also cooked away. Stir the mushroom mixture into the warm soup base, and allow it to cook for 5 additional minutes over very low heat before serving. Garnish with a drizzle of extra-virgin olive oil.