Title: German Barley and Giblet Soup
Categories: German Soup Grain Chicken
Yield: 8 Servings

4	lb	Giblets*
		Pot Vegetables**
		Salt
2	qt	Chicken or veal stock
1/2	c	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

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