Mock turtle soup

Ingredients for 6 servings:

• 450 g veal, diced
• 450 g beef, diced
• 200 g minced meat
• 1 ½ bunch soup vegetables (carrots, celery, parsley root, without leeks), diced
• 1 ½ m.-large onion(s), chopped
• 120 g bacon, streaky, diced
• 50 g butter
• 50 g flour
• 750 g chicken broth, vegetable broth or beef broth
• 1 ½ glasses of medium sherry
• 375 g canned mushrooms, 1st choice, sliced
• 1 dashes lemon juice
• salt and pepper
• 1 bay leaf
• 1 juniper berry(s)
• some nutmeg, if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simply

In a large pot, sauté the diced bacon, finely chopped onions, carrots, and celery until softened. Then dust the vegetables with flour and fry briefly to form a roux. Slowly add the stock, bay leaf, and optionally the juniper berries, stirring constantly to avoid lumps. Then add the veal and beef to the mixture. Make small meatballs from the minced meat and add them to the soup. A pinch of nutmeg in the minced meat adds an extra kick of flavor. Bring the soup to a boil and then simmer over medium heat for about 30 minutes. Then add the mushrooms, sherry, lemon juice, salt, and pepper, and simmer for another 10-15 minutes. Season the soup to taste before serving, thickening and adding more seasoning if desired. It is served hot in soup bowls. Traditionally, serving in bowls is not recommended, as the soup cools more slowly in cups. For further flavor, garnish with fresh parsley or other herbs before serving. The soup also tastes delicious reheated. White bread, preferably homemade, is often served as a side dish, seasoned with a spicy sauce such as Tabasco.