---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Beaumont Inn Burgoo
  Categories: Soups/stews
       Yield: 6 servings
  
       1 lb Mixed cooked meats (beef;
            - lamb, pork, chicken,
            - game, etc
     1/2 ga Chicken stock
     1/2 ga Beef stock
       1 oz Worcestershire sauce
       1 c  Tomatoes; diced
       1 lg Onion; diced
       1    Celery; diced
       1 sm Green bell pepper; diced
       1 lg Potato; diced
       2 lg Carrots; diced
     1/4 c  Peas
     1/2 c  Okra
     1/4 c  Lima beans
     1/2 c  Yellow corn
       2 ts 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
  
 -----

Plain Text Version of This Recipe for Printing or Saving