The restaurant revealed this recipe to the Milwaukee Sentinel in 1980.

Karl Ratzsch’s Chicken Okra Soup
1 (4 lb.) chicken
2 qts. water
2 lg. carrots, peeled, diced
1 lg. onion, diced
3 stalks celery, diced
1/3 c. flour
2 oz. butter
1 sm. can whole tomatoes, diced
1 sm. can cut okra
salt, to taste
Pepper, to taste
Accent, to taste
Garnish: Parsely, chopped

Cook Chicken, carrots, onion, celery, salt, pepper and Accent in water about 2 hours or until the chicken is done,  Remove chicken from broth and dice meat; reserve.  Make a roux by melting butter in a small skillet. Heat until it bubbles, then stir in flour and continue stirring until a thick paste results. Cook a few minutes to get rid of the flour taste.  Add the roux to the broth, stirring, and then add the tomatoes, okra and diced chicken.  Simmer about 10-15 min., garnish with parsley.  Serves about 6.