Roo's Mock Turtle Soup -- 1 cup serving size
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Roo's Mock Turtle Soup -- 1 cup serving size calories by ingredient
Number of Servings: 14
Ingredients
-
Water 2 quarts
Worcestershire Sauce, 3 tsp
Beef Bouillion Cubes - 3 cubes
Salt, 2 tsp
Black Pepper, 1 tbsp
Sherry, dry, 1 fl. oz
Cider Vinegar, 1 tbsp
Cloves, whole, 1 tbsp
Allspice, whole, 1 tbsp
Bay Leaf, 3 whole
Lemon, sliced thin, remove seeds
Onion, 1 large, minced
Catsup, 1.25 cup
Flour, white, 3/4 cup
Brown Sugar, 1 tbsp packed
Butter, unsalted, 1/4 cup
Heinz Savory Beef Gravy, Fat Free 1 jar
Ground beef, lean, 24 oz (1.5 lbs)
Tips
after it is thickened, you can transfer to slow cooker on low until ready to serve; removing spice bag after 4 hours.
Directions
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