• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Elixir of Portobello

  • Recipe Submitted by on

Category: United States, Soups

 Ingredients List

  • 2 ts Paprika
  • 2 ts Salt
  • 1 1/2 ts Dried basil
  • 1 1/2 ts Ground chili peppers
  • -- chipotle
  • 1 ts Cayenne
  • 1 ts Garlic powder
  • 1 ts Onion powder
  • 1 ts White pepper
  • 1 ts Ground chili peppers
  • -- guajillo (or ancho)
  • 1 ts Dried tarragon
  • 1 ts Dried rosemary
  • 1/2 ts Black pepper
  • 1 lg Onion; roasted and choppped
  • 8 oz Bacon; finely diced
  • 2 lb Portobello mushrooms; medium
  • Diced
  • 1 c Green bell pepper; chopped
  • 1 c Red bell pepper; chopped
  • 1 c Celery; chopped
  • 3/4 c Cane syrup
  • 1/4 c All-purpose flour
  • 6 c Beef stock


Recipe by: Paul Prudhomme's Firey Foods That I Love 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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