Recipe - Beaumont Inn Burgoo

1 pound Mixed cooked meats (beef;
lamb, pork, chicken,
game, etc
One half ga Chicken stock
One half ga Beef stock
1 ounce Worcestershire sauce
1 cup Tomatoes; minced
1 lg Onion; minced
1 Celery; minced
1 small Green bell pepper; minced
1 lg Potato; minced
2 lg Carrots; minced
One fourth cup Peas
One half cup Okra
One fourth cup Lima beans
One half cup Yellow corn
2 teaspoon Garlic; minced
Salt and pepper to taste

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 MCRecipe Digest V1 #835 by Bill Webster thelma@pipeline.com on
Oct 10, 1997