Email to Cat      

Pheasant: Wild Rice Pheasant Soup

Source of Recipe


Unknown



List of Ingredients



• 2 Tbsp butter
  
• ¼ cup finely chopped onion
  
• 1 clove garlic, minced
  
• ¼ cup all-purpose flour
  
• ½ tsp freshly ground pepper
  
• ½ tsp salt
  
• 4 cups chicken broth, divided
  
• 2½ cups cooked wild rice
  
• 2 cups cut-up cooked pheasant
  
• 1 cup thinly sliced carrots
  
• 1 bay leaf
  
• 1 cup half-and-half
  
• 2 Tbsp dry sherry
  






Instructions



1. In 6-quart Dutch oven or stockpot, melt butter over medium heat. Add onion and garlic. Cook for 2 to 3 minutes or until onion is tender, stirring frequently.
   
   
2. In 4-cup measure, combine flour, salt, and pepper. Blend in 2 cups chicken broth. Stir into onion mixture.
   
   
3. Add remaining broth and remaining ingredients, except half-and-half and sherry. Bring to a boil over medium-high heat. Reduce heat to low; simmer for 30 to 35 minutes, or until carrots are tender.
   Stir in half-and-half and sherry. Simmer for 10 to 15 minutes longer, or until flavors are blended.
   Remove and discard bay leaf before serving.