Jane’s Kitchen: Mock Mock Turtle Soup

Servings: 10

A vegetarian version, of a beef and veal version, of the turtle meat original, that was really popular with the founding fathers dining at the City Tavern in Philadelphia in 1776. 

2 teaspoons unsalted butter

12 ounces Plant-based burger (I like Impossible brand)

2/3 cup carrots, chopped

2/3 cup onions, chopped

2/3 cup celery, chopped

1 large shallots, chopped

1 large clove garlic, chopped

8 cups vegetable stock

2/3 cup madeira

3 sprigs thyme

1/4 cup fresh parsley, chopped

1 bay leaf 3/4 teaspoon ground cloves

1/2 cup tomato paste

3 tablespoons unsalted butter

1/8 cup rice flour

1/2 cup dry sherry

salt and pepper to taste

In a 5 quart stockpot, melt the butter and sauté the “meat” until brown. Add the vegetables and sauté 5 minutes until soft. Add the stock, the Madeira and the spices, bring to a boil, reduce heat and simmer for 1 1/2 hours. Strain the soup through a sieve, saving broth. Remove the bay leaf and thyme stems, then put the “meat” and vegetables in a food processor. Process to a coarse texture. Return the broth and meat/vegetable mix to the stockpot. Bring to a boil and stir in the tomato paste. in small skillet melt butter, stir in flour and cook 15 minutes until browned. Slowly stir flour mixture into soup and cook 5 minutes until hot and thickened. Stir in sherry, and correct for salt and pepper.