Title: Ernie's Turtle Soup
Categories: Ethnic Soup
Yield: 1 Servings
| 20 | lb | Boneless turtle meat |
| 2 | c | Flour |
| 10 | | Sprigs chopped parsley |
| 4 | | Pods cayenne pepper |
| 5 | c | Chopped bell peppers |
| 4 | oz | Worcestershire sauce |
| 2 | | Bunches chopped shallots |
| 5 | | (8oz) cans mushrooms |
| 10 | c | Chopped celery |
| 1 | | Sherry |
| 2 | ts | Granulated garlic |
| 17 1/2 | qt | Water |
| 10 | c | Tomato sauce |
| 20 | lg | Chopped onions |
| 2 | c | Oil |
| 2 | tb | Sweet basil |
(** SEE ADDITIONAL INGREDIENTS BELOW) Season meat with salt and pepper and
fry in oil until brown. Remove from oil and reserve. Add flour and slowly
brown until golden. Saute onions, celery, bell peppers and mushrooms until
tender and add to flour mixture. Return to pot the turtle; add tomato
sauce, garlic and 5 pints water and cook for four hours. Add lemon, bay
leaf, sweet basil and 15 quarts water and simmer for 5 hours or until soup
has reduced to desired thick- ness. Add Worcestershire sauce, parsley,
shallots and season to taste. Simmer 15 minutes longer. Turn off heat, let
stand. Skim oil. Serve with egg & Sherry ** Hard-boiled egg, 12 sliced
deseeded lemons, bay leaf (12)