German Barley And Giblet Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Giblets*,
1/2 cup: Pearl barley,
Pot Vegetables**,
3: Dried mushrooms, soaked and
Salt,
-drained,
2 quart: Chicken or veal stock,
Directions:
* For giblets use chicken, turkey, duck or goose gizzards, necks,
hearts, wing tips and feet- no livers.
**German Pot vegetables or Soup Greens means a carrot, a celery rib
with leaves, a small knob of celery root [celeriac], a small parsnip,
a parsley root, a leek, an onion and 3 sprigs of parsley. Use any or
all as available.
Simmer stock, giblets and pot vegetables for an hour. Add barley and
mushrooms and simmer another half hour. Check seasoning.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-03-95
Source from luhu.jp
hearts, wing tips and feet- no livers.
**German Pot vegetables or Soup Greens means a carrot, a celery rib
with leaves, a small knob of celery root [celeriac], a small parsnip,
a parsley root, a leek, an onion and 3 sprigs of parsley. Use any or
all as available.
Simmer stock, giblets and pot vegetables for an hour. Add barley and
mushrooms and simmer another half hour. Check seasoning.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-03-95
Source from luhu.jp