MOCK TURTLE SOUP

1. ¾ cup unsalted butter
2. 6 celery stalks, chopped
3. 1 cup chopped onion
4. 2 garlic cloves, minced
5. 1½ pounds ground sirloin
6. 1 (15-ounce) can tomato purée
7. 1 (14.5-ounce) can chicken broth
8. 1 (14.5-ounce) can beef broth
9. ½ cup all-purpose flour mixed with 1 cup water
10. ½ cup Worcestershire sauce
11. 1 cup ketchup
12. 1 teaspoon hot sauce
13. 2 bay leaves
14. 1½ teaspoons dried thyme
15. 1 teaspoon salt
16. ½ teaspoon ground black pepper
17. ½ cup fresh lemon juice
18. ¼ cup minced fresh parsley
19. 6 large hard-cooked eggs, peeled and chopped
20. ½ cup sherry
21. Garnish: lemon slices

1. In a large saucepan over medium-high heat, melt butter. Add celery, onion, and garlic, and cook until just softened, 5 to 7 minutes. Add sirloin, and cook until meat is browned and vegetables are tender, about 15 minutes. Transfer to an 8-quart 
slow cooker.
2. To slow cooker, add tomato purée, broths, flour mixture, Worcestershire, ketchup, hot sauce, bay leaves, thyme, salt, and pepper, and stir to combine. Cook over low heat for 
4 hours.
3. Add lemon juice, and cook 30 minutes. Remove bay laves, and stir in parsley, eggs, and sherry. Garnish with lemon slices, if desired. Serve immediately.