Here is a recipe for mock turtle soup, as I know turtle meat is not readily available to all of you. If you can get turtle meat, it is worth the trouble. The boneless chuck is a surprisingly good substitute.
• ¼ pound butter
• 2 1/2 pounds boneless chuck (cut into half-inch pieces)
• salt and freshly cracked pepper
• 2 medium onions, diced
• 1 whole onion with 20 cloves stuck into it—this really makes the difference
• 6 stalks celery, diced
• 15 cloves garlic, minced
• 3 bell peppers, diced
• 1 tablespoon dried thyme, ground
• 1 tablespoon dried oregano, ground
• 4 bay leaves
• 2 quarts chicken stock (you can use chicken bouillon cubes to make this)
• ¾ cup dark roux (chocolate brown) (technique below)
• 26 ounces dry sherry (750 milliliter bottle)
• 1 tablespoon hot pepper sauce
• 1/4 cup Worcestershire sauce
• 2 large lemons, juiced
• 3 cups petite diced tomatoes
• 6 medium hard-boiled eggs, chopped or grated
In a large soup pot over medium to high heat, melt 1/2 stick butter. Season meat and add turtle meat (or chuck roast) and brown. Cook at least 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and sautee for another 20 minutes. Add stock, bring to a boil. Add the whole onion with the cloves in it and simmer for 30 minutes. Skim fat off when simmering.