Cream Of Pheasant And Wild Rice Soup With Mushroom... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I live with Jeremiah Johnson, and have had to find ways to get really creative with the wild game he drags home in his teeth. This soup is really, REALLY good, even if you are afraid to try pheasant! Ingredients:
2 baked pheasants, meat carefully removed from bones |
7 c chicken broth |
1 c wild rice, rinsed and par-boiled |
1/2 c diced onion |
1/2 c diced carrots |
1/2 c diced celery |
4 t unsalted butter, divided |
1/2 c sliced mushrooms |
1 1/2 c heavy cream |
2 t flour |
salt and pepper to taste |
2 t minced parsley (dry is fine) for garnish |
1/4 c sherry (optional) |
Directions:
1. Rinse wild rice and par boil until grains just begin to open. Drain.
2. In a large stock pot, sautee onion, carrots and celery in 2 T butter until crisp-tender, about 3 minutes
3. Stir in chicken broth. Heat, stirring constantly to boiling; add drained rice and reduce heat
4. Add pheasant meat. Simmer covered until rice is tender, about 40 minutes.
5. Add mushrooms and stir in 1 C heavy cream.
6. Mix remaining 2 T butter and 2 T flour in a small bowl and whisk into soup.
7. Cook, stirring constantly, until soup thickens and bubbles, about a minute.
8. Add sherry
9. Stir in remaining 1/2 C heavy cream
10. Season to taste with salt and pepper
11. Before serving, sprinkle with parsley
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