Wild Mushroom And Foie Gras Turbo Dog Bisque

Recipe Ingredients

1 cup	237ml	Vegetable oil
1 cup	62g / 2.2oz	Flour
2 cups	125g / 4.4oz	Chopped yellow onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Chopped garlic
1 1/2 lbs	681g / 24oz	Assorted exotic mushrooms - sliced
1/2		Lobe of Grade B Foie Gras - cleaned, diced small
4		Turbo Dog beer - (12 oz ea)
4 cups	948ml	Beef or veal stock
1/2 cup	118ml	Heavy cream
2 cups	474ml	Small-diced day-old brioche (1" by 1") - tossed in olive oil,
		Seasoned and toasted until golden

Recipe Instructions

In a stock pot, over medium heat, stir the oil and flour together. Cook, stirring constantly, for 10 to 15 minutes for a blond roux. Add the onions. Season with salt and pepper. Cook for 8 minutes. Stir in the garlic and mushrooms. Season with salt and pepper. Cook for 4 to 6 minutes or until the mushrooms wilt.

In a large hot saute pan, render the foie gras quickly for 1 to 2 minutes. Remove from the heat and add to the mushroom mixture, including the foie fat. Add the beer and stock. Bring the liquid to a boil and reduce to a simmer. Cook for about 1 hour. Using a hand-held blender, puree the soup until smooth. Whisk in the cream. Season with salt and pepper. Serve with the croutons.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B21 broadcast 04-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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