Wild Mushroom and Foie Gras Turbo Dog Bisque

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.