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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This soup is sure to perk up your spirits! Good for an appetizer or a main course! 6 main dish servings or 12 appetizers. Adapted from Chef Paul Prudhomme's cookbook. Ingredients:
2 teaspoons paprika |
2 teaspoons salt |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons dried chipotle powder |
1 teaspoon cayenne |
1 teaspoon garlic powder |
1 teaspoon black pepper |
1 teaspoon dried tarragon |
1 teaspoon dried rosemary |
3 tablespoons bacon bits (artificial flavor) |
1 teaspoon hot sauce |
2 tablespoons olive oil |
1 large onion, roasted and chopped |
2 lbs medium-diced fresh portabella mushrooms |
1 cup chopped green bell pepper |
1 cup chopped red bell pepper |
1 cup chopped celery |
3/4 cup cane syrup or 1/2 cup pure maple syrup |
1/4 cup all-purpose flour |
6 cups vegetable stock or 6 cups beef stock |
Directions:
1. Combine the seasoning mix ingredients in a small bowl.
2. 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.
3. If your range is electric, you can roast in a preheated 500* oven.
4. Plunge the roasted onion into ice water to stop the cooking, then rub off the black, charred skin under running water.
5. It should slip right off, but if there are stubborn spots, just remove them with a sharp knife.
6. Put olive oil in a 5-quart pot over high heat and add 1 pound of the mushrooms, all the bell peppers, the celery, and onion and cook, stirring occasionally, for 5 minutes.
7. Add the syrup, flour, and seasoning mix and stir until the flour is completely absorbed.
8. Stir in the stock and scrape the pot bottom thoroughly.
9. Bring to a boil, add the remaining mushrooms, reduce the heat to medium-low, and cook at a brisk simmer for 30 minutes.
10. Remove from the heat and serve.
11. Enjoy!
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