Wild Rice Pheasant Soup

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Eugene Bult

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Ingredients:

2 tablespoons margarine or butter 1/4 cup finely chopped onion 1 clove garlic, minced 1/4 cup all-purpose flour 1/2 tsp. salt 1/2 tsp. freshly ground pepper 5 cups chicken broth, divided 2 1/2 cup cooked wild rice 2 cups cut-up cooked pheasant 1 cup thinly sliced carrots 1 bay leaf 1 cup half-and-half 2 tablespoons dry sherry

Directions:

In 6-quart Dutch oven or stockpot, melt margarine over medium heat. Add onion and garlic. Cook for 2-3 minutes, or until onion is tender, stirring frequently. In 4-cup measure, combine flour, salt and pepper. Blend in 2 cups broth. Stir into onion mixture. Add remaining 3 cups broth and remaining ingredients, except half-and-half and sherry. Bring to a boil over medium-high heat. Reduce heat to low. Simmer for 30 to 35 minutes, or until carrots are tender. Stir in half-and-half and sherry. Simmer for 10 to 15 minutes longer, or until flavors are blended. Remove and discard bay leaf before serving

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