Mock Turtle Soup
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'
- 2 can(s)
- campbell's tomato soup (original plain)
- 1 can(s)
- 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)