Wild Mushroom And Foie Gras Turbo Dog Bisque

1 Cup Vegetable oil
1 Cup Flour
2 Cup Chopped yellow onions
Salt; to taste
Freshly-ground black pepper; to taste
1/4 Cup Chopped garlic
1-1/2 Pound Assorted exotic mushrooms; sliced
1/2 Lobe of Grade B Foie Gras; cleaned, diced small
4 Bottles Turbo Dog beer -; (12 Ounce ea)
4 Cup Beef or veal stock
1/2 Cup Heavy cream
2 Cup Small-diced day-old 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 hand-held 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 servings.