Directions

1. In a large pot, melt butter over medium heat.
2. Add onion, carrots, celery, and garlic; saute until softened.
3. Sprinkle flour over vegetables and stir to form roux; cook for 2 minutes.
4. Slowly add stock, stirring constantly to avoid lumps.
5. Add turtle meat, salt, pepper, and thyme.
6. Simmer gently for about 2 hours until meat is tender and soup thickened.
7. Stir in sherry or Madeira wine and heat through without boiling.
8. Adjust seasoning to taste.
9. Serve hot, garnished with chopped parsley.