Easy Mock Turtle Soup Recipes

MOCK TURTLE SOUP

Steps:

• Heat a 4 quart soup pot or Dutch oven over medium heat (dry - no oil in the pan). Add the beef and brown thoroughly, chopping up the clumps as you go (a potato masher works great for this). The meat should be fine, not clumpy.
• While the meat browns, place the ginger snaps in a heat-proof bowl and pour 2 cups of very hot water over them. Set aside to soak.
• When the meat has cooked, examine the pot and decide if you need to drain the fat. Depending on the cut you use, you might not have to. If there's a pool of orange fat in the pot, I would skim at least some of it off. It's up to you, though.**
• Add the onions. If grating, you can grate the onions directly into the pot. Stir to mix with the beef.
• Pour in the ketchup and Worcestershire sauce. Season with the black pepper. Pour in the ginger snaps with their liquids and stir well. The mixture should be thick at this point, and look like sloppy joe sauce.
• Add water, one cup at a time, until the soup has thinned, which will take 4 to 6 cups of water. It should not be watery, but also more soup-like than sloppy-joe-like, keeping in mind that some of the liquid will cook off. I used 5 cups for the batch in the photos that accompany this recipe.
• Bring the soup to a gentle boil, then reduce heat to low-medium to maintain a tame simmer. Give one more stir to let everything settle.
• Lay the lemon slices over the top of the soup.
• Partially cover with a lid, and let simmer for 1 to 2 hours. Stir every 20 minutes or so to prevent scorching.
• Remove and discard the lemon slices.
• Stir in the sherry and hard boiled eggs.
• Taste, and adjust salt and pepper. If the flavor needs brightening - if it's too sweet from the ginger snaps - add a teaspoon or two of apple cider vinegar or lemon juice.

MOCK TURTLE SOUP

Steps:

• Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
• When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley -- and put a cruet of sherry on the table, for atmosphere if nothing else.

MOCK TURTLE SOUP

Steps:

• 1. Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed.
• 2. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg, parsley and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
• 3. When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley...and put a cruet of sherry on the table, for atmosphere if nothing else.

TREME (MOCK) TURTLE SOUP

Steps:

• On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.
• Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.
• Cook on low heat for 4 hours.
• Add lemon juice, parsley, and eggs 30 minutes before serving.
• Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.

MOCK TURTLE SOUP

Steps:

• 1. Heat tomato soup and water in sauce pan. Add frozen mixed vegetables. Add worcestershire sauce.
• 2. Note: When warmed through 1/3 of the vegetables can be pureed and added back in to thicken soup slightly.
• 3. When warmed through add cooked chicken chopped to size of kidney bean.
• 4. Cook until everything is well heated. Add 1/4 to 1/2 teaspoon Gravy Master or Kitchen Bouquet to darken slightly. (The original soup is dark reddish brown.)
• 5. Adjust salt and pepper to taste. Should have a distinct worcestershire taste, if not add a little additional.
• 6. Optional: Add 1/3 to 1/2 ounce Cream Sherry to each bowl when serving.
• 7. Note: Soup should have a fairly watery consistency, if not add additional water and/or chicken broth to thin. If added taste and adjust for salt and pepper and Worcestershire Sauce flavor.
• 8. Serve with warm French or Italian Bread slices or Dinner Rolls.
• 9. Note: Finely cubed cooked beef could be used in lieu of the chicken. It will taste the same.
• 10. I also add a touch of Gravy Master or Kitchen Bouquet to darken my barbeque sauces and on occasion spaghetti sauces.

MOCK TURTLE SOUP

Steps:

• To make roux, use 2 tablespoons of oil and 3 tablespoons flour, and add to saucepan.
• Cook over medium-low heat, stirring until smooth and brown, set aside.
• Boil all meat chunks together.
• Chop eggs and lemons in very small pieces.
• After meat is cooked and tender, remove and cut into smaller pieces.
• Fry onions in the roux for 3 minutes.
• Add the broth and meats and remainder of ingredients, except wine, and let cook for 30 minutes.
• Just before serving, add the wine.

MOCK TURTLE SOUP

Steps:

• Put all ingredients in a large stock pot, except for the hard boiled eggs.
• Cook over medium heat until boiling.
• Cover pot and simmer for 3 hours.
• Add hard boiled eggs, chopped at 2 hour 45 minutes.