Name: Elixir of Portobello
Ingredients: 2 ts Paprika; 2 ts Salt; 1 1/2 ts Dried basil; 1 1/2 ts Ground chili peppers chipotle; 1 ts Cayenne; 1 ts Garlic powder; 1 ts Onion powder; 1 ts White pepper; 1 ts Ground chili peppers 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

The visible people of God are no longer formed through the natural birth but through new birth and its expression through faith in Christ. With the coming of John the Baptist and Jesus and the apostles, the emphasis now is that the spiritual status of our parents does not determine our membership in the covenant community. The beneficiaries of the blessings of Abraham are those who have the faith of Abraham. These are the ones who belong to the covenant community.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Cajun, Soup	12	Servings

INGREDIENTS

2	ts	Paprika
2	ts	Salt
1 1/2	ts	Dried basil
1 1/2	ts	Ground chili peppers chipotle
1	ts	Cayenne
1	ts	Garlic powder
1	ts	Onion powder
1	ts	White pepper
1	ts	Ground chili peppers 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

INSTRUCTIONS

Recipe by: Paul Prudhomme's Firey Foods That I Love 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 range is electric, you can
roast in a preheated 500 oven. Plunge the onion into ice water to stop the
cooking, then rub off the black skin under running water.
Render the bacon in a 5 quart pot over high heat until crisp, about 8
minutes. Add 1 pound of the mushrooms, all the bell peppers, the celery and
onions and cook, stirring occasionally, for about 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.
Posted to Master Cook Recipes List, Digest #109
Date: Tue,  4 Jun 1996 11:46:44, -0500
From: crazy_like_a_fox@prodigy.com (MS KIMBERLY J MENDOZA)

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