German Barley And Giblet Soup
chicken, grains, herb, soups
4 lb giblets*
1 pot vegetables**
1 salt
2 quart chicken or veal stock
1/2 cup pearl barley
3 dried mushrooms; soaked and drained
* 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
Yield: 8 servings