Elixir of Portobello

* Exported from MasterCook *

Elixir of Portobello

Recipe By : Paul Prudhomme's Firey Foods That I Love
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 teaspoons ground chili peppers -- chipotle
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon ground chili peppers -- guajillo
(or ancho)
1 teaspoon dried tarragon
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 large onion -- roasted and choppped
8 ounces bacon -- finely diced
2 pounds portobello mushrooms -- medium diced
1 cup green bell pepper -- chopped
1 cup red bell pepper -- chopped
1 cup celery -- chopped
3/4 cup cane syrup
1/4 cup all-purpose flour
6 cups beef stock

Combine the seasoning mix ingredients in a small bowl.

To roast the onion, if you have a gas range, simply place the onion
right
on the burner, in a high flame, and roast, turning with tongs, until
the
outer skin is charred all the way around. If range is electric, you can
roast in a preheated 500 oven. Plunge the onion into ice water to stop
the
cooking, then rub off the black skin under running water.

Render the bacon in a 5 quart pot over high heat until crisp, about 8
minutes. Add 1 pound of the mushrooms, all the bell peppers, the celery
and onions and cook, stirring occasionally, for about 5 minutes. Add
the
syrup, flour, and seasoning mix and stir until the flour is completely
absorbed. Stir in the stock and scrape the pot bottom thoroughly. Bring
to
a boil, add the remaining mushrooms, reduce the heat to medium low and
cook at a brisk simmer for 30 minutes. Remove from the heat and serve.



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NOTES : Optional: Mix in 1/2 pint of heavy cream after cooking.