Prep 20 mins
Cook 50 mins
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.
- 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
- 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 your range is electric, you can roast in a preheated 500* oven.
- Plunge the roasted onion into ice water to stop the cooking, then rub off the black, charred skin under running water.
- It should slip right off, but if there are stubborn spots, just remove them with a sharp knife.
- 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.
- 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.
Origin? It's almost the exact recipe of Chef Paul Prudhomme's in his book \
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
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?