Recipe - Wild Mushroom And Foie Gras Turbo Dog Bisque

1 cup Vegetable oil
1 cup Flour
2 cup Chopped yellow onions
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Chopped garlic
1 One half pound Assorted exotic mushrooms;
cut or sliced up
One half Lobe of Grade B Foie Gras;
cleaned, minced small
4 Bottles Turbo Dog beer ;
(12 ounce ea)
4 cup Beef or veal stock
One half cup Heavy cream
2 cup Small minced dayold brioche
(1" by 1"); 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 handheld blender,
puree the soup until smooth. Whisk in the cream. Season with salt and
pepper. Serve with the croutons. This recipe yields 8 to 10