Easy Turtle Soup
|Boned turtle meat||1 Pound, cut in 1/2 inch cubes|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
|Chopped cabbage||2 Cup (32 tbs)|
|Celery stalk with leaves||2 , cut up|
|Carrots||2 Medium, cut up|
|Onion||1 Medium, cut into wedges|
|Whole black peppercorns||6|
|Garlic||2 Clove (10 gm)|
|Salt||1 1⁄2 Teaspoon|
|Thinly sliced mushrooms||1 Cup (16 tbs) (Fresh)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Kitchen bouquet||1⁄4 Teaspoon|
Brown meat in small amount of hot fat.
Stir in 1 cup water; simmer, covered, till tender, 1 1/2 hours.
Meanwhile, in large saucepan combine cabbage, celery, carrots, onion, peppercorns, parsley, garlic, bay leaves, salt, and 5 cups water.
Simmer, covered, 1 hour.
Strain broth; discard vegetables and spices.
Return broth to saucepan; stir in undrained turtle meat, mushrooms, and sherry.
Stir in Kitchen Bouquet.