Wild rice pheasant soup

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

chef/credit: Eugene Bult

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Ingredients:

Two tablespoons margarine or butter, 1/4 cup finely chopped onion, 1 clove minced garlic, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon ground pepper, 5 cups divided chicken broth, 2-1/2 cups cooked wild rice, 2 cups cut-up cooked pheasant - about 10 ounces, 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 to 3 minutes, or until onion is tender, stirring frequently. In 4-cup measure, combine flour, salt and pepper. Blend in 2-½ cups broth. Stir into onion mixture. Add remaining 2-½ 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. Makes 8 servings.

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