"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Greek Lemon Pheasant Soup Recipe

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This recipe for Greek Lemon Pheasant Soup, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doreen Lewis
Added: Sunday, October 21, 2007


8 cups chicken broth
1/2 c. lemon juice
1/2 c. shredded carrots
1/2 c. chopped onion
1/2 chopped celery
6 T. chcken soup base
1/4 tsp. ground white pepper
1/4 c. margarine
1/4 c. all-purpose flour
1 c. cooked white rice
1 cup, diced cooked pheasant
8 egg yolks

1. In a large pot, combine the chicken broth, lemon juice, carrots, onions,celery, soup base, and white pepper.
2. Blend the butter and flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
3. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and pheasant. Ladle hot soup into bowls and enjoy!!




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