Luchow's German Barley Soup with Giblets (Graupensuppe Mit Huhnerklein)

• Chicken giblets
• 1 cup white wine
• 1-1/2 cup chicken stock
• bouillon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. grated nutmeg
• 1 cup pearl barley
• Boiling water
• 1 tbsp. butter
• 2 qt. beef stock
• chicken bouillon
• 2 cups broth in which giblets cooked
• 1/4 tsp. grated nutmeg
• Chopped chicken giblets
• Salt and pepper
• 2 tbsp. chopped parsley

1. FOR THE GIBLETS: Wash giblets; drain, split and clean gizzard.
2. Add wine, stock, and seasonings.
3. Cover and cook slowly until all are tender, 20 minutes or longer.
4. Drain; chop giblets.
5. Save liquid and use as described below.
6. FOR THE SOUP: Wash barley; drain.
7. Pour boiling water over it twice and drain.
8. Heat butter; cook barley 2 or 3 minutes.
9. Place barley, beef stock or chicken boullion, broth from giblets, and nutmeg in soup kettle.
10. Boil slowly 1 1/2 hours.
11. Add giblets for last 20 minutes of cooking.
12. If seasoning is needed, add salt and pepper.
13. Add parsley before serving.
14. Serves 6.

chicken giblets, white wine, chicken, bouillon, salt, pepper, nutmeg, pearl barley, boiling water, butter, beef stock, chicken bouillon, broth in which, nutmeg, chicken giblets, salt, parsley

Taken from www.foodgeeks.com/recipes/20292 (may not work)