Approximately 1 quart
Gary's StoryThis creation was inspired by the popular and renowned "Bookbinder's Snapper Soup" served at the Bookbinder's Restaurant in Philadelphia, PA. Estb. 1865. It is available in cans on some grocer's shelves. I visited Bookbinder's on a couple of occasions, and savored their gem.
I call it Mock Turtle because I use chicken or beef in lieu of the Snapper Turtle.
It still has the same great taste. The worcestershire sauce and the sherry make the recipe.
It's one of the selections in the first of my two cookbooks (Backwood's Victuals) compiled for and by family and friends. Pictures are of my second cookbook.
Keep On Cookin'
campbell's tomato soup (original plain)
frozen mixed vegetables, peas, carrot and corn varitey 12 oz.
1 1/2 Tbsp
1/4 to 1/2 tsp
gravy master or kitchen bouquet to darken slightly
1 or 2 c
cooked chicken light and/or dark meat
salt and pepper to taste
cream sherry (optional)
1Heat tomato soup and water in sauce pan. Add frozen mixed vegetables. Add worcestershire sauce.
2Note: When warmed through 1/3 of the vegetables can be pureed and added back in to thicken soup slightly.
3When warmed through add cooked chicken chopped to size of kidney bean.
4Cook 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.)
5Adjust salt and pepper to taste. Should have a distinct worcestershire taste, if not add a little additional.
6Optional: Add 1/3 to 1/2 ounce Cream Sherry to each bowl when serving.
7Note: 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.
8Serve with warm French or Italian Bread slices or Dinner Rolls.
9Note: Finely cubed cooked beef could be used in lieu of the chicken. It will taste the same.
10I also add a touch of Gravy Master or Kitchen Bouquet to darken my barbeque sauces and on occasion spaghetti sauces.