Wild mushroom and foie gras turbo dog bisque

4 servings

Ingredients

Quantity Ingredient
1 cup Vegetable oil
1 cup Flour
2 cups Chopped yellow onions
Salt
Freshly ground black pepper
¼ cup Chopped garlic
1½ pounds Assorted Exotic mushrooms,
Sliced
½ Lobe of Grade B Foie Gras,
Cleaned and small diced
4 (12-ounce) bottles Turbo Dog
Beer
4 cups Beef or veal stock
½ cup Heavy cream
2 cups Small diced day-old brioche
(1-inch by 1-inch), tossed
In olive oil,
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.

Yield: 8 to 10 servings

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