Champagne & Goose Soup

I had four bottles of Champagne... okay I'll call it sparkling wine to avoid nastygrams from France. The trouble with Cham... sparkling wine is that flat it is just another wine so it is imperative that I finish the whole bottle rather than letting go flat in the fridge, but I am just one rather small man. You see my dilemma here. My solution is to drink while cooking and add wine to my meal and this week that was the remaining tidbits of goose and stock I made from the bones. The soup is very good. I sautéed onions and carrots and deglazed with the ch.. sparkling wine while sipping some from a flute glass. Very elegant in a messy way since I was doing this on a hot evening while wearing blue jeans and a tee shirt in a only half clean kitchen. I really need to have guests over more often to inspire cleaner habits. Nutmeg, black pepper, parsley, and marjoram went in at the end as seasoning. Mushrooms would have been a profoundly good addition, but none were on sale. 

And the very best thing about this soup was asside from the veg everything else was purchased long ago and thus came out of spending sometime last year rather than the present quarter. Saving by using up what I already own. And even the veg was very inexpensive, 40 cents a pound for the onion and 80 for the carrot.