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    You are in: Home / Recipes / Elixir of Portabella Recipe
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    Elixir of Portabella

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Sharon123's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Seasoning Mix

    Directions:

    1. 1
      Combine the seasoning mix ingredients in a small bowl.
    2. 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. 3
      If your range is electric, you can roast in a preheated 500* oven.
    4. 4
      Plunge the roasted onion into ice water to stop the cooking, then rub off the black, charred skin under running water.
    5. 5
      It should slip right off, but if there are stubborn spots, just remove them with a sharp knife.
    6. 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. 7
      Add the syrup, flour, and seasoning mix and stir until the flour is completely absorbed.
    8. 8
      Stir in the stock and scrape the pot bottom thoroughly.
    9. 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. 10
      Remove from the heat and serve.
    11. 11
      Enjoy!

    Ratings & Reviews:

    • on November 04, 2003

      55

      Origin? It's almost the exact recipe of Chef Paul Prudhomme's in his book \

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2003

      55

      this is simply spectacular. one of the tastiest sous i have had in a long time. it has a full bodied, rich sweet/hot flavor that is just a wonderful blend. i never would think to add cane syrup to a soup. and as it happens i was in new orleans last week and brought home a few cans of steens cain syrup. i omitted the bacon chips but otherwise i cut the recipe in half and used 8 oz chopped portabella and 8 oz sliced baby bella which i added at the end before the simmer. thanks so much for this keeper

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2003

      45

      This is a very different soup. I didn't know what to expect with all the spices and the maple syrup. It's got a nice and spicy kick, which I love, it's a little strange in a good way! Overall a good soup that tastes a little "herbally and medicinally." Does anyone know what the origin of this soup is?

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Elixir of Portabella

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 241.3
     
    Calories from Fat 48
    19%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 869.0 mg
    36%
    Total Carbohydrate 46.5 g
    15%
    Dietary Fiber 4.8 g
    19%
    Sugars 32.8 g
    131%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    vegetable stock

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