Goose Giblet Soup |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 tbsp butter | 2 onions, diced | giblets and liver from an 8 to 10-lb goose chopped |
| 1/2 cup peeled, chopped tomatoes | 3 carrots, peeled, diced | 1/2 lb mushrooms, sliced |
| 1 green pepper, cored, diced | 1 clove garlic, minced | 2 cups chicken stock |
| salt and pepper to taste | ||
| 1 | Melt butter in a heavy kettle and saute onions until tender. Add giblets (reserve liver until later) and saute 10 minutes over low heat. Add remaining ingredients; cover and simmer for 2 hours. Add liver during the last 15 minutes. Serve with rice or biscuits. |