Pheasant Soup
Christina Seidner
After an early morning hunt this is a rewarding dish to serve for dinner. If pheasant isn’t available, roasted chicken from the grocery store will work well.
ingredients
- 1 T. vegetable oil
- 1 medium yellow onion
- 1 T. minced garlic
- 1 chicken buillon cube
- 1 t. chopped fresh thyme (less if using dried)
- 1/2 C. dry white wine
- 4 cans chicken broth (low sodium)
- 2 C. shredded pheasant (boil to cook)
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 C. wild rice (not cooked)
- 1/2 package mushrooms (optional)
- 1 C. milk
- 1 small can evaporated milk
- Salt and pepper to taste
directions
- 1
Heat oil in large heavy pot over medium heat. Add the onion, garlic, and thyme to cook, stirring frequently. Onion will be translucent when done (5-7 minutes). Add the wine and cook for 2 minutes. Add the stock, bouillon cube, pheasant, carrots, celery, rice, mushrooms, and milk. Simmer until the vegetables are tender. OK to leave on low heat and slow cook for the afternoon.
- 2
Serve with crackers or crostini.
Source: Several recipes modified by Jeff & Christina
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