1/2 lb. beef
1/2 lb. pork
1 lb. chicken (light and dark meat)
1 c. yellow onions, finely chopped
4 eggs, hard boiled
1/4 c. roux (flour and oil 1:1)
2-3 c. sherry wine
2 lemons, sliced
3 tbsp. green onions, chopped
Salt, pepper, garlic to taste

Make roux by blending equal parts of flour and oil in pot over medium to low heat. Stir constantly until medium to dark brown.

Cut all meat into small cubes. Add to roux with onions, salt and pepper. Saute until onions are clear and meat is browned lightly. Cover with enough water (I prefer to use chicken and beef broth) to cover at least 2-3 inches above ingredients. Add garlic and half the lemon slices. Mix well. Bring to a boil, then simmer on medium heat until it is thick and rich.

Chop 3 of the eggs and add to the soup with the sherry just before serving. Garnish with a slice of hard boiled egg and sprinkle of chopped green onions. Serves 6-8 (at least).