Turtle and Mushroom Broth
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INGREDIENTS 1 quart turtle soup, with turtle meat
3 tablespoons chopped parsley
2 ounces butter
1 medium white onion
1 pound fresh mushrooms
SherrySet 1 quart of turtle soup with turtle meat, into a soup pot over a very low flame. Add 3 tablespoons of chopped parsley.
Melt 2 ounces of butter in a skillet. Chop 1 medium white onion. Fry lightly in the butter until the onion begins to glaze. Add the mushroom caps from 1 pound of fresh mushrooms, reserving the stems for another time. Move the onions and mushrooms about in the butter with a spatula and allow the mushrooms to cook until tender, but not so soft as to have lost their shape.
Add the entire contents of the skillet to the broth. Stir until blended. Turn up the flame for a moment or two until the soup is heated thoroughly.
Serve in individual soup plates or cups, dishing out equal amounts of mushrooms in each portion. Serve immediately with a bottle of good sherry. Allow the guests to serve themselves to the sherry, pouring it according to individual preference in their soup.
Makes 6 servings