Recipe of Quick Mom's 70s Mock Turtle Soup
Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Homemade Mom's 70s Mock Turtle Soup. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mom's 70s Mock Turtle Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mom's 70s Mock Turtle Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mom's 70s Mock Turtle Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mom's 70s Mock Turtle Soup estimated approx 1 hour 30 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can have Mom's 70s Mock Turtle Soup using 15 ingredients and 6 steps. Here is how you cook it.
I have fond memories of coming home from school and smelling this soup wafting through the house when I opened the front door.
Ingredients and spices that need to be Take to make Mom's 70s Mock Turtle Soup:
- Ingredients
- 20 gingersnap cookies (preferably nabisco)
- 2 cup water
- 2 lb 90/10 ground beef
- 4 cup water
- 1 medium onion, diced
- 1 14-ounce bottle ketchup
- 1/2 cup worcestershire sauce (preferably Lea & Perrin's)
- 1 tbsp apple cider vinegar
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 3/4 medium lemon, thinly sliced
- 3 hard boiled eggs, crumbled
- additional water, worcestershire, & and lemon juice if needed
- 1 shot of sherry and oyster crackers on the side
Steps to make Mom's 70s Mock Turtle Soup
- Soak the gingersnaps in 2 cups of water and set aside.
- In a large soup pot, add the 4 cups of water and the ground beef. Simmer over medium heat, breaking up the ground beef, until there is no more pink.
- Add the onions, ketchup, worchestershire, vinegar, salt, pepper, and lemon. Let simmer in a covered pot for 1 hour.
- Stir in the gingersnap slurry and continue cooking for another 15 minutes.
- If the soup is a little to thick, add some additional water. Be sure to add additional Worcestershire and lemon juice to taste.
- Serve garnished with hard boiled egg and serve with a shot of sherry and oyster crackers on the side.
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