Beaumont inn burgoo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mixed cooked meats (beef; lamb, pork, chicken, game, etc |
| ½ | gallon | Chicken stock |
| ½ | gallon | Beef stock |
| 1 | ounce | Worcestershire sauce |
| 1 | cup | Tomatoes; diced |
| 1 | large | Onion; diced |
| 1 | Celery; diced | |
| 1 | small | Green bell pepper; diced |
| 1 | large | Potato; diced |
| 2 | larges | Carrots; diced |
| ¼ | cup | Peas |
| ½ | cup | Okra |
| ¼ | cup | Lima beans |
| ½ | cup | Yellow corn |
| 2 | teaspoons | Garlic; minced |
| Salt and pepper to taste | ||
Directions
Recipe by: Beaumont Inn
Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.
Note: Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time.
Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #835 by Bill Webster <thelma@...> on Oct 10, 1997