Foie Gras -- Wild Mushroom & Foie Gras Turbo Dog Bisque               

 tags (edit): Emeril @3 Star @Tried @Vogel Soup  

 

Ingredients

1 cup Vegetable Oil
1 cup Flour
2 cup Yellow Onions Chopped
1 Salt To Taste
1 Freshly-Ground Black Pepper
- To Taste
1/4 cup Garlic Chopped
1 1/2 pound Assorted Exotic Mushrooms
-Sliced
1/2 Lobe Of Grade B Foie Gras
-Cleaned Diced Small
4 Bottles Turbo Dog Beer -
-12 Oz Ea
4 cup Beef Or Veal Stock
1/2 cup Heavy Cream
2 cup Small-Diced Day-Old Brioche
-1 By 1 Tossed In Olive
1 Seasoned And Until Toasted
-Golden


 

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.

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Yields: 8 Servings
     EMERIL LIVE

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