Wild Mushroom and Foie Gras Turbo Dog Bisque (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 100 Minutes |
Ready In: 115 Minutes Servings: 8 |
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Ingredients:
1 cup vegetable oil |
1 cup flour |
2 cups chopped yellow onions |
salt |
freshly ground black pepper |
1/4 cup chopped garlic |
1 1/2 pounds assorted exotic mushrooms, sliced |
1/2 lobe of grade b foie gras, cleaned and small diced |
4 (12-ounce) bottles turbo dog beer |
4 cups beef or veal stock |
1/2 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:
1. 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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