Pat turtle meat dry with paper towels and trim any excess fat or connective tissue. Cut into 1-inch pieces. Reserve in the refrigerator until ready to brown.

In a large heavy-bottomed Dutch oven or soup pot over medium-high heat, melt 4 tablespoons butter. When butter foams, add the turtle pieces in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side. Remove browned turtle to a plate and set aside.

Reduce heat to medium. Add the diced onion, celery, carrot, and minced shallots to the pot. Sauté until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze the pot with 3 tablespoons dry sherry and the optional 1 tablespoon white wine, scraping up browned bits from the bottom with a wooden spoon. Let the alcohol cook off for 1 minute.

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw flavor. Return the browned turtle pieces to the pot.

Add 6 cups chicken or veal stock, 1 bay leaf, 2 thyme sprigs, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (if using), 1.5 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low and poach slowly, partially covered, for 45–60 minutes until meat is tender and flavors have melded. Skim any foam or excess fat from the surface occasionally.

Vegetables & Garnish

While the turtle simmers, in a medium sauté pan melt the additional 3 tablespoons butter (for roux step later) over medium heat. Add sliced mushrooms, pearl onions, and diced potato. Sauté until mushrooms are browned and potatoes begin to soften, about 8–10 minutes. Season lightly with salt and pepper.

If using optional anchovy, mince and add to the vegetables toward the end of sautéing so it dissolves and adds umami, about 1 minute.

When vegetables are tender, remove from heat and set aside until ready to combine with soup.

Roux & Thickening

In a small saucepan or skillet, make a light blond roux: melt 3 tablespoons butter over medium heat, add 4 tablespoons all-purpose flour and whisk continuously for 2–3 minutes until the raw flour smell cooks out and the roux turns a pale golden color. Do not let it brown darkly.

Temper the roux by ladling about 1 cup of the hot simmering turtle broth into the roux while whisking vigorously to make a smooth slurry. Then slowly whisk the slurry back into the main pot of soup. Stir well to incorporate to thicken the broth slightly. Simmer 8–10 minutes to cook the flour and let the soup thicken.

For extra silkiness, whisk together 1/2 cup heavy cream and (optional) 2 egg yolks in a small bowl. Temper the liaison by adding 1/2 cup hot soup broth to the cream–yolk mixture while whisking, then stir that mixture back into the soup off heat. Return to very low heat — do not boil after adding egg yolks — and warm gently until the soup is just heated through and slightly thickened, about 3–4 minutes.

Finishing & Serving

About 10 minutes before the end of the simmer, add the sautéed mushrooms, potatoes, and pearl onions to the soup so they finish cooking and absorb flavor.

Taste and adjust seasoning with additional salt, pepper, a splash of Worcestershire, or hot sauce as desired. Remove and discard the bay leaf and thyme sprigs.

If you like a brighter sherry note, stir in 1 tablespoon fresh sherry off heat just before serving. Garnish each bowl with chopped flat-leaf parsley and serve with a lemon wedge on the side to squeeze over the soup.

Optional: For a classic finish, drizzle a teaspoon of good-quality sherry over each bowl at the table.