Roo's Mock Turtle Soup -- 1 cup serving size
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Water 2 quartsWorcestershire Sauce, 3 tsp Beef Bouillion Cubes - 3 cubesSalt, 2 tspBlack Pepper, 1 tbsp Sherry, dry, 1 fl. ozCider Vinegar, 1 tbspCloves, whole, 1 tbsp Allspice, whole, 1 tbspBay Leaf, 3 wholeLemon, sliced thin, remove seedsOnion, 1 large, mincedCatsup, 1.25 cup Flour, white, 3/4 cupBrown Sugar, 1 tbsp packed Butter, unsalted, 1/4 cup Heinz Savory Beef Gravy, Fat Free 1 jarGround beef, lean, 24 oz (1.5 lbs)
1. Saute beef in dutch oven or large skillet over medium heat.
2. Pour off excess fat.
3. Add chopped onion and stir for several minutes.
4. Add catsup, 1.5 qts water, beef gravy, Worcestershire sauce, and bring to a boil.
5. Reduce heat and simmer gently
6. In another skillet, place butter and flour. Brown flour over med heat until golden in color.
7. In a separate bowl or cup, add 3/4 cups browned flour to the remaining 1/2 qt. water and stir until no lumps remain.
8. Slowly add the flour/water mixture to the soup, stirring until soup thickens.
9. Add beef concentrate, lemon slices, salt, pepper, brown sugar, and vinegar.
10. Place spice bag (or tea ball) in the soup and simmer 1.5 -2 hours.
11. After the soup has finished cooking, add the crumbled hard boiled eggs and stir in gently.
IF the recipe is made ahead and frozen, DO NOT ADD THE EGGS until the soup is thawed and re-heated.
Yield: 3.25 quarts. Or 14 one (1) cup servings
Serving Size: makes 14 - 1 cup servings
2. Pour off excess fat.
3. Add chopped onion and stir for several minutes.
4. Add catsup, 1.5 qts water, beef gravy, Worcestershire sauce, and bring to a boil.
5. Reduce heat and simmer gently
6. In another skillet, place butter and flour. Brown flour over med heat until golden in color.
7. In a separate bowl or cup, add 3/4 cups browned flour to the remaining 1/2 qt. water and stir until no lumps remain.
8. Slowly add the flour/water mixture to the soup, stirring until soup thickens.
9. Add beef concentrate, lemon slices, salt, pepper, brown sugar, and vinegar.
10. Place spice bag (or tea ball) in the soup and simmer 1.5 -2 hours.
11. After the soup has finished cooking, add the crumbled hard boiled eggs and stir in gently.
IF the recipe is made ahead and frozen, DO NOT ADD THE EGGS until the soup is thawed and re-heated.
Yield: 3.25 quarts. Or 14 one (1) cup servings
Serving Size: makes 14 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 230.2
- Total Fat: 13.7 g
- Cholesterol: 45.2 mg
- Sodium: 1,003.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 1.3 g
- Protein: 10.7 g
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