Cream Of Goose Soup Recipes

Steps:

• Mix celery, carrots, cream of celery soup, cream of chicken soup, cream of mushroom soup, mushrooms, sage, rosemary, and thyme in a bowl.
• Put goose pieces in a slow cooker. Pour soup and vegetable mixture over the goose.
• Cook on High until goose is tender, 6 to 8 hours.

Steps:

• In a 5-qt. slow cooker, combine the goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on high for 4 hours or until meat is tender. , Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain. Stir into the soup.

Steps:

• Place the goose carcass in a large pot with the first seven ingredients. Bring to a boil, reduce heat and simmer one hour. Remove and strain liquid, reserving 3 cups. Separate meat from the bones after the carcass has cooled. Melt butter or margarine in another soup pot. Blend in flour, and stir until the mixture is light brown. Add the 3 cups of goose stock, and stir until the mixture thickens. Add milk and goose meat from the carcass. Stir to heat. Add pimiento and serve. This recipe yields ?? servings.

Steps:

• In a large shallow dish, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder. Add goose; turn to coat. Refrigerate for 4 hours or overnight., Drain goose, discarding marinade. Place flour in another large shallow dish; add goose in batches and turn to coat. In a large skillet over medium heat, brown goose in butter on all sides. , Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes, noodles or rice.

Steps:

• Trim the legs of any excess fat. In a Dutch oven or other large, heavy pot with a lid, heat the duck fat over medium-high heat. Add the legs and brown them, salting them as they cook. Take your time to get them well browned. Transfer them to a plate and set aside.
• Add the onion and mushrooms to the pot, turn the heat to high, and stir to combine. Sauté for 6 to 8 minutes, until the onion begins to brown. Add the marjoram, return the legs to the pot, and then pour in the stock. Bring to a simmer, cover, and cook for 2 to 3 hours, until the meat is tender. If a lot of fat begins to accumulate on the surface of the stew, skim it off.
• When the goose legs are tender, remove them, let them cool a bit, and then pull all of the meat off the bones. Return the meat to the pot. Add the barley, carrots, and celery root, stir well, and cook for about 30 minutes, until the barley and celery root are tender. Season with salt.
• Serve garnished with the dill and a sprinkle of black pepper, and top each bowl with a dollop of sour cream at the table.