*  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.