mock turtle soup

Name: Mock Turtle Soup
Prep time: 10 min
Cook time: 45 min
Ingredients: 2 can(s) campbell's tomato soup (original plain); 1 can(s) water; 1 package(s) frozen mixed vegetables, peas, carrot and corn varitey 12 oz.; 1 1/2 tablespoon(s) worcestershire sauce; 1/4 to 1/2 teaspoon(s) gravy master or kitchen bouquet to darken slightly; 1 or 2 cup(s) cooked chicken light and/or dark meat; - salt and pepper to taste; 1/2 ounce(s) cream sherry (optional)

(1 RATING)

41 Pinches 3 Photos

Gary Hancq

Port Byron, IL

Updated on Oct 5, 2010

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. Keep On Cookin'

Rate

prep time 10 Min

cook time 45 Min

method ---

yield Approximately 1 quart

Ingredients

2 cans campbell's tomato soup (original plain)
1 can water
1 package frozen mixed vegetables, peas, carrot and corn varitey 12 oz.
1 1/2 tablespoons worcestershire sauce
1/4 to 1/2 teaspoon gravy master or kitchen bouquet to darken slightly
1 or 2 cups cooked chicken light and/or dark meat
- salt and pepper to taste
1/2 ounce cream sherry (optional)

How To Make mock turtle soup

Step 1

Heat tomato soup and water in sauce pan. Add frozen mixed vegetables. Add worcestershire sauce.

Step 2

Note: When warmed through 1/3 of the vegetables can be pureed and added back in to thicken soup slightly.
Step 3

When warmed through add cooked chicken chopped to size of kidney bean.
Step 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.)
Step 5

Adjust salt and pepper to taste. Should have a distinct worcestershire taste, if not add a little additional.
Step 6

Optional: Add 1/3 to 1/2 ounce Cream Sherry to each bowl when serving.
Step 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.
Step 8

Serve with warm French or Italian Bread slices or Dinner Rolls.
Step 9

Note: Finely cubed cooked beef could be used in lieu of the chicken. It will taste the same.
Step 10

I also add a touch of Gravy Master or Kitchen Bouquet to darken my barbeque sauces and on occasion spaghetti sauces.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes