Ernie's turtle soup

Ingredients

Quantity		Ingredient
20	pounds	Boneless turtle meat
2	cups	Flour
10	eaches	Sprigs chopped parsley
4	eaches	Pods cayenne pepper
5	cups	Chopped bell peppers
4	ounces	Worcestershire sauce
2	eaches	Bunches chopped shallots
5	eaches	(8oz) cans mushrooms
10	cups	Chopped celery
1		Sherry
2	teaspoons	Granulated garlic
17½	quart	Water
10	cups	Tomato sauce
20	larges	Chopped onions
2	cups	Oil
2	tablespoons	Sweet basil

Directions

(** SEE ADDITIONAL INGREDIENTS BELOW) 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 ** Hard-boiled egg, 12 sliced deseeded lemons, bay leaf (12)

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