Elixir of Portobello
| Yield: | 12 Servings |
| Categories: | Cajun, Soups |
| 2 | ts | Paprika |
| 2 | ts | Salt |
| 1 1/2 | ts | Dried basil |
| 1 1/2 | ts | Ground chili peppers |
| DIVIDER | -- chipotle | |
| 1 | ts | Cayenne |
| 1 | ts | Garlic powder |
| 1 | ts | Onion powder |
| 1 | ts | White pepper |
| 1 | ts | Ground chili peppers |
| DIVIDER | -- 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 |
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