Goose Giblet Soup
Some cooks like to add a bit of beef broth or a beef bouillon cube to this soup to make a heartier broth.
INGREDIENTS | SERVES 4
2 tablespoons oil or butter
1 medium onion, diced
1 rib celery, diced
Giblets from 1 goose, minced
1 (14-ounce) can diced tomatoes
6 cups goose broth
1 teaspoon mixed Italian herb seasoning
½ cup pearl barley
Salt and pepper to taste
In a large soup pot, combine oil or butter, onion, and celery; sauté over medium-high heat 3 minutes.
Add giblets; sauté an additional 3 minutes.
Add tomatoes, broth, and Italian seasoning. Bring soup to a boil; reduce heat to medium. Simmer 45 minutes.
Raise heat and bring to a boil again; stir in barley. Reduce heat to medium; simmer 1 hour.
Season with salt and pepper. Remove from heat and serve.
