"The belly rules the mind."--Spanish Proverb

Pheasant Wild Rice Soup Recipe

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This recipe for Pheasant Wild Rice Soup, by , is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Walleen
Added: Thursday, August 27, 2009


1-2 lb. Pheasant
1/2 cup wild rice
4 cups water
2 tbsp butter
1/4 cup chopped onions
1/2 tsp minced garlic
1/2 cup flour
4 cups chicken broth (6 chicken bouillon cubes w/ 4 cups water)
1/2 tsp salt
1/2 tsp pepper
1/2 cup diced carrots
1 can mushrooms w/ juice
1/2 cup slivered almonds
1 pint of half and half
2 tbsp dry cooking sherry
1-2 Bay leaves
2 tsp thyme
1-2 tsp cayenne pepper

Sauté pheasant in olive oil on medium-high heat. Season with season salt if desired. Sauté until temperature reaches 165 degrees. Let cool. Cut pheasant into small pieces.
Prepare rice in water per package directions. Prepare chicken broth if needed.
Melt butter in saucepan and sauté onions, garlic, and carrots until tender. Pour part of chicken broth into saucepan and gradually add flour stirring constantly with a whisk until the mixture thickens slightly. If making a large batch, pour ingredients into a large pot and add remaining broth. Stir in cooked rice and salt, pepper, bay leaf, parsley, thyme, cayenne, and mushrooms. Add pheasant and almonds. Simmer about 5 minutes. Blend in half and half and sherry; heat to serving temp. Garnish with minced parsley or chives. Remove bay leaf before serving.

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