Easy Turtle Soup

On a recent trip, I found a place that sells turtle meat.  After doing some research, I saw a lot of different ways to make turtle soup. Some recipes where "white" while others used a tomato base. 

This simple soup is delicious and warms the belly nicely.  I used lots of black pepper and really enjoyed the slightly spicy kick.



Brad's Turtle Soup

3/4 pound turtle meat (loins work well) cut into bite sized pieces
1   regular sized can of low sodium chicken broth
1   can cream of mushroom soup
3   tablespoons real butter
1   teaspoon minced garlic
4   green onions, diced
2   size "B" red potatoes - sliced as thin as possible
16  ounce bag frozen veggie blend (green beans, carrots, corn)
1   tablespoon Italian seasoning
2   bay leaves
1/4 teaspoon cayenne
1/2 teaspoon ground black pepper
small amount of flour

Pat the turtle meat into the flour to coat.  Discard the flour.

Warm the butter in a large sauce pan.  Brown the meat.  Add the onions and garlic and cook until onions are translucent.  Add chicken broth, cover, and simmer on low for about 30 minutes or until the meat is soft.  Uncover.  Add potatoes and frozen veggies, bay leaves, Italian seasoning, black pepper, and cayenne pepper.  Stir in the cream of mushroom soup.  Cook over low heat for another ten to fifteen minutes, adding milk or cream until soup is desired consistency.