Turtle Soup (Mock) IV

Ingredients
1/2 pound beef

1/2 pound pork

1 pound chicken (light and dark meat)

1 cup onions, minced

4 eggs, hard boiled, chopped

1/4 cup roux (flour and oil in equal amounts)

2-3 cups sherry wine

2 lemons, sliced

3 tbsp. green onions, sliced finely

Salt, freshly ground pepper and garlic to taste

1. Make roux by blending equal parts of flour and oil in Dutch oven over medium to low heat. Stir all the time until medium brown.

2. Cut all meat into small pieces. Mix with roux with onions, salt and pepper. Saute till onions are translucent and meat is browned. Cover with sufficient water or chicken and beef stock 3 inches above ingredients. Add garlic and half the lemon slices. Mix, bring to a boil, then simmer on medium heat until thick.

3. Chop 3 hard boiled eggs and add to the soup. Add sherry and serve. Garnish with a slice of hardboiled egg and a sprinkle of chopped green onions. 

Serves 6 to 8