Wild Mushroom And Foie Gras Beer Bisque
AmericanOtherIntermediate90 minBy Northstar
Ingredients
Servings
4
- 1 cup vegetable oil
- 1 cup flour
- 2 cup chopped yellow onions
- 0.3 cup chopped garlic
- 1 0.5 lb assorted exotic mushrooms, sliced
- 4 oz Grade B foie gras, cleaned and diced small
- 48 oz dark beer or stout (four 12-oz bottles)
- 4 cup beef or veal stock
- 0.5 cup heavy cream
- 2 cup small-diced day-old brioche, tossed in olive oil and toasted golden
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
In a large stock pot over medium heat, stir together vegetable oil and flour. Cook, stirring constantly, 10–15 minutes to form a blond roux.
- 2
Add onions, season with salt and pepper, and cook 8 minutes.
- 3
Stir in garlic and mushrooms; season and cook 4–6 minutes until mushrooms wilt.
- 4
In a hot sauté pan, quickly render foie gras 1–2 minutes. Add foie gras and rendered fat to the mushroom mixture.
- 5
Add beer and stock. Bring to a boil, reduce to a simmer, and cook about 1 hour.
- 6
Using a hand-held blender, purée the soup until smooth. Whisk in heavy cream. Reseason with salt and pepper.
- 7
Serve garnished with olive oil-toasted brioche croutons.
Tags
soup