*  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.