My goose soup turned out good, but rather rich and a bit strange. It has leek in it, along with the mirepoix of celery, garlic, carrot and bacon, and the last quarter-kilo of wild rice I’ve been hoarding.
Most of it will have to go into the freezer, as a single plateful does me very well for supper. Fortunately, now the goose itself is out of the freezer, there’s room!
Steve, I have not forgotten your advice about adding rice later if you’re freezing soup. Wild rice is not actually rice (Oryza sativa), but a native North American grain the Ojibwe people call « manoomin »; its genus name is Zizania. It doesn’t turn into library paste if frozen in soup.