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.