Old-Fashioned Goose Giblets and Barley Soup

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Old-Fashioned Goose Giblets & Barley Soup

The Giblets and Barley Soup is hearty enough to be a meal in itself.

Ingredients

2 tablespoons rendered
    goose fat (use drippings
    from roasting goose)
    or butter

1 cup sliced onion

Goose giblets, neck and
carcass

5 cups water

1 tsp. salt

1/2 tsp. celery salt

1 can (1 lb.) tomatoes,
cut up

1 cup pearl barley

1 tsp. beef stock base

1/2 tsp. thyme

Hold aside the giblets, carcass, wings and any leftover scraps when roasting your goose.

Melt fat in a Dutch oven or large kettle.

Sauté onion until limp but not browned. Add giblets, neck, carcass, water, salt and celery salt. Bring to a boil. Reduce heat, cover and simmer 1 hour.

Remove meat and bones with a slotted spoon. Cut meat off neck and carcass and finely chop giblets; return meat to kettle.

If desired, add leftover cut-up roast goose.

Add tomatoes, barley, beef base and thyme.

Return to a boil, cover and simmer 1 additional hour.

Makes about 2 quarts.

Notes:

Recipe List | Printer Friendly Page (.pdf file)


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