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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