Wild mushroom & foie gras turbo dog bisque

8 servings

Ingredients

Quantity Ingredient
1.00 cup vegetable oil
1.00 cup flour
2.00 cup chopped yellow onions
1 salt; to taste
1 freshly-ground black pepper; to taste
¼ cup chopped garlic
1½ pounds assorted exotic mushrooms; sliced
½ lobe of grade b foie gras; cleaned, diced small
4.00 bottles turbo dog beer -; (12 oz ea)
4.00 cup beef or veal stock
½ cup heavy cream
2.00 cup small-diced day-old brioche (1 by 1; ), tossed in olive
1 seasoned and toasted until golden

Directions

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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-16-1998

Recipe by: Emeril Lagasse

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