Duck Giblet, Vegetable, and Pearl Barley Soup

Another hearty soup which is easy on the pocket book and busting with taste and nutrition.











Ingredients:

Giblets and necks from two ducks
2 quarters/litres water
1 onion, roughly chopped
4 to 5 celery stalks, cut into bite size pieces
4 to 5 carrots, cut into bit size pieces
100g Pearl Barley

Salt, to taste
Black Pepper, to taste

Put all the above ingredients into a large soup pot and simmer for 2 1/2 hours.  Remove giblets and necks.  Chop giblets and remove neck meat from the bone.  Replace meat into the soup pot.  Serve hot garnished with fresh coriander.