Combine the bay leaves, salt, white pepper, garlic powder, red pepper, onion powder, thyme, mustard, black pepper, basil, and cumin together. Set aside.
Chop the turtle meat into bit size pieces.
In a large dutch oven, melt the butter and margarine over medium heat. Add the meat and cook for 5 minutes.
Add the seasoning, spinach, onion and celery. Cook for 15 minutes.
Add the tomato sauce and cook 15 minutes.
Add flour and garlic. Stir.
Add 9 cups of broth and cook for 1 hour.
Chop the eggs, parsley and lemon together. Add to the soup along with the last 2 cups of broth and the sherry.
Cook 10 more minutes.
Serve and Enjoy!