Giblet Soup with Red Wine (1941)

• Giblets from 1 turkey or 2 chickens
• 1/2 cup dry red wine
• 2 medium-sized onions, chopped fine
• 1/2 cup celery, chopped
• 1/2 cup carrots. chopped
• 1/3 cup cooked rice
• 3 cans condensed beef bouillon (consomme)

Cover giblets with cold salted water, and boil until very tender, about 45 minutes to one hour.  Cool and chop giblets fine.  

Add beef consomme, vegetables, and rice to giblet stock, and simmer until vegetables are tender, about 30 minutes.

Season, add giblets and wine, and reheat. Serves 6.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

Other Lost" Soup Recipes

Curried, Lemony Cream of Chicken Soup (1960)

Cream of Oyster Soup (1965)

New Orleans Cream of Jerusalem Artichoke Soup (1932)

Gallatin's Cream of Abalone Soup (1969)