Hearty & Comforting Mock Turtle Soup Recipe – A Taste of Nostalgia
This Mock Turtle Soup recipe is a comforting and flavorful dish, perfect for a cozy meal. It's a budget-friendly take on classic turtle soup, using beef stew meat to create a rich and savory broth with vegetables and a hint of tanginess. Garnished with hard-boiled eggs and parsley, it's a hearty and satisfying soup that's surprisingly easy to make.
Equipment
- 1 Large Pot or Dutch Oven For simmering soup evenly
- 1 Cutting Board For prepping vegetables and meat
- 1 Knife For dicing ingredients
- 1 Measuring Cups and Spoons For accurate measurements
- 1 Whisk For smooth roux incorporation
- 1 Ladle For serving soup
- 1 Small Saucepan For making the roux
Ingredients
Mock Turtle Soup
- 1 tablespoon Olive oil
- 1 large Onion chopped
- 2 Carrots peeled and diced
- 2 stalks Celery diced
- 2 cloves Garlic minced
- 1 pound Beef stew meat cut into ½-inch cubes (or 1 pound ground beef)
- 8 cups Beef broth
- 2 (14.5 ounce) cans Diced tomatoes undrained
- 6 ounces Tomato paste
- 1/4 cup Worcestershire sauce
- 2 tablespoons Lemon juice fresh
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1/4 cup All-purpose flour
- 1/4 cup Unsalted butter
- 4 Hard-boiled eggs peeled and chopped, for garnish
- Fresh Parsley chopped, for garnish
- To taste Salt
- To taste Freshly ground black pepper
- Optional Dry sherry for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables are softened and onions are translucent. Add minced garlic and cook for another minute until fragrant.
- If using beef stew meat, add it to the pot and brown on all sides. If using ground beef, add it and cook, breaking it up with a spoon, until browned. Drain off any excess grease if using ground beef.
- Pour in beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce, lemon juice, dried thyme, and bay leaf. Stir well to combine, scraping up any browned bits from the bottom of the pot. Season with salt and freshly ground black pepper to taste.
- Bring the soup to a simmer, then reduce heat to low, cover, and let simmer for at least 45 minutes to 1 hour, or longer for richer flavor. The longer it simmers, the more the flavors will meld together.
- While the soup simmers, make the roux. In a separate small saucepan, melt butter over medium heat. Gradually whisk in flour and cook, stirring constantly, for 2-3 minutes, until the roux is smooth and lightly golden. Do not let it burn.
- Gradually whisk the hot roux into the simmering soup, a little at a time, stirring constantly to prevent lumps. Simmer for another 15-20 minutes, or until the soup has thickened to your desired consistency.
- Taste the soup and adjust seasoning as needed. Remove the bay leaf. Ladle hot soup into bowls and garnish with chopped hard-boiled eggs and fresh parsley. Serve hot, with a splash of dry sherry on the side, if desired.
Notes
Make it Vegetarian/Vegan: Substitute beef broth with vegetable broth and omit the beef. Add lentils or kidney beans for heartiness.
Gluten-Free Option: Replace the roux with a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water).
Dairy-Free Option: Use olive oil or dairy-free butter for the roux.
Spice it Up: Add a pinch of red pepper flakes or hot sauce for heat.
Creamy Version: Stir in heavy cream or crème fraîche for extra richness.
Vegetable Boost: Add diced potatoes, turnips, or peas.
Sherry Infusion: Add a splash of dry sherry during the last 15 minutes of simmering.