Squirrel Soup

Squirrel Soup Recipe

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Stephanie Corbitt


This is a family recipe. Please feel free to substitute with grocery store meat!


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Big family
15 Min
30 Min
Stove Top


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good sized squirrels
1 gal
cold water
1 Tbsp
4-6 large
irish potatoes
1/2 c
1/2 c
lima beans
1/2 c
any other summer veggie
1/2 stick
butter rubbed in flour
1/2 c
1 bunch
chopped parsley leaves
2 slice

How to Make Squirrel Soup


  • 1Wash and quarter 3 or 4 good-sized squirrels. Put them in a gallon of cold water with a small tablespoonful of salt.
  • 2Cover the pot, and simmer gently, do not boil.
  • 3Add Irish potatoes, corn lima beans and other veggies.
  • 4Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel’s troublesome little bones.
  • 5Return to the pot and bring to a boil. Thicken with a piece of butter rubbed in flour. Add celery and chopped parsley leaves.
  • 6Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them.

Printable Recipe Card

About Squirrel Soup

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Heirloom

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