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      Title: German Barley and Giblet Soup
 Categories: German, Soups, Chicken, Mushroom
      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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