Wild Mushroom And Foie Gras Turbo Dog Bisque
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Wild Mushroom And Foie Gras Turbo Dog Bisque
  Bisque    Mushrooms  
Last updated 6/12/2012 12:59:44 AM. Recipe ID 22745. Report a problem with this recipe.
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      Title: Wild mushroom and foie gras turbo dog bisque
 Categories: E.
      Yield: 4 Servings
 
      1 c  Vegetable oil
      1 c  Flour
      2 c  Chopped yellow onions
           Salt
           Freshly ground black pepper
    1/4 c  Chopped garlic
  1 1/2 lb Assorted Exotic mushrooms,
           Sliced
    1/2    Lobe of Grade B Foie Gras,
           Cleaned and small diced
      4    (12-ounce) bottles Turbo Dog
           Beer
      4 c  Beef or veal stock
    1/2 c  Heavy cream
      2 c  Small diced day-old brioche
           (1-inch by 1-inch), tossed
           In olive oil,
           Seasoned and toasted until
           Golden
 
  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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Recipe ID 22745 (Apr 03, 2005)

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