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Turtle Soup

20 lb Boneless turtle meat
2 c Flour
10 Sprigs chopped parsley
4 Pods cayenne pepper
5 c Chopped bell peppers
4 oz Worcestershire sauce
2 Bunches chopped shallots
5 (8oz) cans mushrooms
10 c Chopped celery
1 Sherry
2 ts Granulated garlic
17 1/2 qt Water
10 c Tomato sauce
20 lg Chopped onions
2 c Oil
2 tb Sweet basil
Hard-boiled egg
12 sliced deseeded lemons
bay leaf(12)


Season meat with salt and pepper and fry in oil until brown. Remove from oil and reserve. Add flour and slowly brown until golden. Saute onions, celery, bell peppers and mushrooms until tender and add to flour mixture. Return to pot the turtle; add tomato sauce, garlic and 5 pints water and cook for four hours. Add lemon, bay leaf, sweet basil and 15 quarts water and simmer for 5 hours or until soup has reduced to desired thick- ness. Add Worcestershire sauce, parsley, shallots and season to taste. Simmer 15 minutes longer. Turn off heat, let stand. Skim oil. Serve with egg & Sherry


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