Mock Turtle Soup Recipe

Cook 2 pounds of ground beef in a large stock pot over medium heat, breaking it up until no longer pink.

Remove the ground beef with a slotted spoon and set aside.

Drain the grease and return the pot to the burner.

Melt 1/2 cup of butter with 2 teaspoons of vegetable oil.

Gradually whisk in 1/2 cup of flour until smooth, stirring constantly, and cook for approximately 6 minutes until light brown.

Add 1 medium diced onion, 2 stalks of chopped celery, and 1 large diced green bell pepper, and cook for 5 minutes until soft.

Add 2 cloves of minced garlic and cook for an additional 30 seconds.

Add 1 (8 oz) can of tomato sauce, 1 (14.5 oz) can of crushed tomatoes, 8 cups of beef broth, 1/2 teaspoon of dried thyme, 2 bay leaves, and 1/4 cup of Worcestershire sauce.

Bring the soup to a boil, then cover and reduce the heat to low, cooking for 1 hour and stirring every 15 minutes.

Remove and discard the bay leaves, then add 3 chopped hard-boiled eggs, 2 tablespoons of fresh lemon juice, 1/2 cup of dry sherry, 1/4 cup of chopped parsley, and the cooked ground beef.

Stir to heat through and serve hot, garnished with additional chopped hard-boiled eggs if desired.

Equipment Needed

Spice Level: