"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pheasant Wild Rice Soup Recipe

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Pheasant Wild Rice Soup image


This recipe for Pheasant Wild Rice Soup, by , is from Liz & Chris' Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ringneck Country Lodge


½ c. plus 2T. butter
1 c. flour
2 T. butter
1 c. finely chopped celery
1 c. diagonally sliced carrot
1 c. finely chopped onion
⅓ c. finely chopped green bell pepper
⅓ c. finely chopped red bell pepper
2 c. white Shoe Peg corn or corn niblets
2 c. sliced mushrooms
1 medium jalapeño
1 gal. chicken broth
1 T. finely chopped parsley
1 t. salt
¼ t. black pepper
¼ t. white pepper
¼ t. ground nutmeg
¼ t. cayenne
1½ lbs. pheasant, cooked, chopped
3 c. cooked wild rice
1 c. heavy whipping cream

Heat the butter in a skillet until hot. Stir in the flour. Cook over low heat for 2 minutes or until of the consistency of a roux, stirring constantly; do not brown. Heat 2 T. butter in a large sauce pan until hot. Add the celery, carrot, onion, green pepper, and red pepper. Sauté until onion is tender. Stir in corn, mushrooms and jalapeño. Cook until the mushrooms begin to turn golden brown, stirring frequently. Remove from heat. Bring broth to a boil in a 2 gallon stockpot. Stir in roux. Simmer until thickened, stirring frequently. Stir in vegetable mixture, parsley, salt, black pepper, white pepper, nutmeg and cayenne. Bring to a simmer, stirring occasionally. Add pheasant, wild rice and whipping cream & mix gently. Cook just until heated through, stirring occasionally. Ladle into soup bowls.

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Number Of Servings:
Personal Notes:
Personal Notes:
You can place rice in soup bowls then serve soup over the rice.




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