Wild Mushroom and Foie Gras Turbo Dog Bisque

Name: Wild Mushroom and Foie Gras Turbo Dog Bisque
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 8 to 10 servings
Cuisine: american
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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Wild Mushroom and Foie Gras Turbo Dog Bisque

0 Reviews

Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

872

Total Fat

80

Saturated Fat

13

Carbohydrates

24

Dietary Fiber

2

Sugar

4

Protein

9

Cholesterol

48

Sodium

1042

Total: 1 hr 55 min
Prep: 15 min
Cook: 1 hr 40 min

Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

872

Total Fat

80

Saturated Fat

13

Carbohydrates

24

Dietary Fiber

2

Sugar

4

Protein

9

Cholesterol

48

Sodium

1042

Total: 1 hr 55 min
Prep: 15 min
Cook: 1 hr 40 min

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

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.