Mock Turtle Soup

Recipe Rating:
 1 Rating
Serves: Approximately 1 quart
Prep Time:
Cook Time:

Ingredients

2 can(s) campbell's tomato soup (original plain)
1 can(s) water
1 pkg frozen mixed vegetables, peas, carrot and corn varitey 12 oz.
1 1/2 Tbsp worcestershire sauce
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
1/2 oz cream sherry (optional)

The Cook

Gary Hancq Recipe
x7
Well Seasoned
Port Byron, IL (pop. 1,647)
SidEFied
Member Since Jan 2010
Gary's notes for this recipe:
This 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.

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Directions

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.

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Comments

5 comments

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user Nancy R Robeyone - Oct 5, 2010
Gary, Thanks for the post. I have been to Bookbinders too and this soup was great! I hear it has closed, what a shame. Their version in the can was just not the same. And the cream sherry is a must to use.
user Gary Hancq SidEFied - Oct 5, 2010
Nancy, I googled Bookbinder's restaurant and found they may have re-opened. Anyway the soup was a treat. Happy cooking, Gary
user Nancy R Robeyone - Oct 5, 2010
Thanks Gary, I hope they did re-open, at one point in time they were actually going to open up one here in Chapel Hill, NC, but pulled out for some reason. I was so excited, and then sad they did not. Soup was a treat, thanks for the post!
user Gary Hancq SidEFied - Jul 3, 2011
I shared a photo of this recipe. View photo
user Gary Hancq SidEFied - Jul 3, 2011
I shared a photo of this recipe. View photo

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