squirrel soup

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By Stephanie Corbitt
from Lorton, VA

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

serves Big family
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For squirrel soup

  • 3-4
    good sized squirrels
  • 1 gal
    cold water
  • 1 Tbsp
    salt
  • 4-6 lg
    irish potatoes
  • 1/2 c
    corn
  • 1/2 c
    lima beans
  • 1/2 c
    any other summer veggie
  • 1/2 stick
    butter rubbed in flour
  • 1/2 c
    celery
  • 1 bunch
    chopped parsley leaves
  • 2 slice
    toast

How To Make squirrel soup

  • 1
    Wash and quarter 3 or 4 good-sized squirrels. Put them in a gallon of cold water with a small tablespoonful of salt.
  • 2
    Cover the pot, and simmer gently, do not boil.
  • 3
    Add Irish potatoes, corn lima beans and other veggies.
  • 4
    Strain 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.
  • 5
    Return to the pot and bring to a boil. Thicken with a piece of butter rubbed in flour. Add celery and chopped parsley leaves.
  • 6
    Toast 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.
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