Total Time
1hr 10mins
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.

Ingredients Nutrition

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!

Reviews

(3)
Most Helpful

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

Keri Caldwell November 04, 2003

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

chia May 21, 2003

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?

Grace Lynn October 08, 2003

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