Wild Mushroom and Foie Gras Turbo Dog Bisque

• 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

1. In a stock pot, over medium heat, stir the oil and flour together.
2. Cook, stirring constantly, for 10 to 15 minutes for a blond roux.
3. Add the onions.
4. Season with salt and pepper.
5. Cook for 8 minutes.
6. Stir in the garlic and mushrooms.
7. Season with salt and pepper.
8. Cook for 4 to 6 minutes or until the mushrooms wilt.
9. In a large hot saute pan, render the foie gras quickly for 1 to 2 minutes.
10. Remove from the heat and add to the mushroom mixture, including the foie fat.
11. Add the beer and stock.
12. Bring the liquid to a boil and reduce to a simmer.
13. Cook for about 1 hour.
14. Using a hand-held blender, puree the soup until smooth.
15. Whisk in the cream.
16. Season with salt and pepper.
17. Serve with the croutons.

vegetable oil, flour, yellow onions, salt, freshly ground black pepper, garlic, mushrooms, bottles, beef, heavy cream, olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-mushroom-and-foie-gras-turbo-dog-bisque-recipe.html (may not work)