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Mom's 70s Mock Turtle Soup
Mom's 70s Mock Turtle Soup

Before you jump to Mom's 70s Mock Turtle Soup recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

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Eating almonds is a fantastic option as long as you don’t have a nut allergy. As an all-in-one power booster, almonds offer many health rewards. These nuts possess plenty of vitamins E, B2, and manganese. They generally do, however, contain tryptophan-the same enzyme that renders you tired after eating turkey. In the case of almonds, however, they wont allow you to yearn for a nap. These nuts loosen up the muscles and supply a general sense of relaxation. Almonds often provide a general increased a feeling of well-being.

You don’t have to look far to find a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to mom's 70s mock turtle soup recipe. To cook mom's 70s mock turtle soup you only need 15 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Mom's 70s Mock Turtle Soup:
  1. You need Ingredients
  2. Provide 20 gingersnap cookies (preferably nabisco)
  3. Prepare 2 cup water
  4. Provide 2 lb 90/10 ground beef
  5. Provide 4 cup water
  6. Prepare 1 medium onion, diced
  7. Prepare 1 14-ounce bottle ketchup
  8. Use 1/2 cup worcestershire sauce (preferably Lea & Perrin's)
  9. You need 1 tbsp apple cider vinegar
  10. Prepare 2 tsp sea salt
  11. Get 1/2 tsp ground black pepper
  12. You need 3/4 medium lemon, thinly sliced
  13. Provide 3 hard boiled eggs, crumbled
  14. Prepare additional water, worcestershire, & and lemon juice if needed
  15. Provide 1 shot of sherry and oyster crackers on the side
Steps to make Mom's 70s Mock Turtle Soup:
  1. Soak the gingersnaps in 2 cups of water and set aside.
  2. In a large soup pot, add the 4 cups of water and the ground beef. Simmer over medium heat, breaking up the ground beef, until there is no more pink.
  3. Add the onions, ketchup, worchestershire, vinegar, salt, pepper, and lemon. Let simmer in a covered pot for 1 hour.
  4. Stir in the gingersnap slurry and continue cooking for another 15 minutes.
  5. If the soup is a little to thick, add some additional water. Be sure to add additional Worcestershire and lemon juice to taste.
  6. Serve garnished with hard boiled egg and serve with a shot of sherry and oyster crackers on the side.

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