Side Pannel
Elixir of Portobello
Elixir of Portobello
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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