Ingredients for Elixir Of Portabella
- Paprika
- Salt
- Dried Basil
- Dried Chipotle Powder
- Cayenne
- Garlic Powder
- Black Pepper
- Dried Tarragon
- Dried Rosemary
- Bacon Bits
- Hot Sauce
- 2 tablespoons olive oil
- 1 large yellow onion
- Fresh Portabella Mushrooms
- Green Bell Pepper
- Red Bell Pepper
- 2 stalks celery, chopped
- Cane Syrup
- All Purpose Flour
- Vegetable Stock
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How to Make Elixir Of Portabella
- **Prepare the Seasoning Mix:** In a small bowl, whisk together 1 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/4 teaspoon of cayenne pepper (optional), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- **Roast the Onion:** If using a gas range, place the onion directly on a high flame, turning with tongs until the outer skin is charred. For electric ranges, roast in a preheated 500°F (260°C) oven until charred.
- **Cool and Peel the Onion:** Immediately plunge the roasted onion into ice water to stop the cooking process. Rub off the charred skin under running water. Use a knife to remove any stubborn spots.
- **Sauté Vegetables:** Heat olive oil in a 5-quart pot over medium-high heat. Add 1 pound of the sliced portabella mushrooms, bell peppers, celery, and roasted onion. Cook, stirring occasionally, for 5-7 minutes until softened.
- **Create the Roux:** Stir in the brown syrup and flour. Cook for 1-2 minutes, stirring constantly, until the flour is completely absorbed and the mixture is slightly thickened.
- **Simmer the Soup:** Gradually whisk in the stock, scraping the bottom of the pot to loosen any browned bits. Bring to a boil, then reduce heat to medium-low. Add the remaining 0.5 pound of sliced mushrooms.
- **Cook to Perfection:** Simmer gently for 30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
- **Serve and Enjoy:** Remove from heat and taste, adjusting seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
131g
Fat
3g
Carbs
15g
