Best Pheasant And Wild Rice Soup Recipes

Cream of Vegetable and Wild Rice Soup With Pheasant image

Provided by MRS Montgomery

Categories Poultry

Time 1h20m

Yield 8-19 serving(s)

Number Of Ingredients 15

4 stalks celery, chopped
1 medium onion, chopped
3 carrots, shredded
1/2 medium green pepper, chopped
2 (4 ounce) cans sliced mushrooms, drained, reserve liquid
9 slices bacon, cut into 3/4 inch pieces
2 tablespoons butter
1/2 cup flour
1/2 teaspoon pepper
1 teaspoon salt
6 cups chicken broth
2 cups cooked pheasant breast, chopped (or Chicken)
1 pint half-and-half
2 tablespoons parsley flakes
2 cups cooked wild rice

Steps:

While cooking rice, brown bacon pieces in a dutch oven or large pot.
Take out bacon pieces once browned and save for later.
Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.

Nutrition Facts : Calories 346.4, Fat 22.8, SaturatedFat 10.3, Cholesterol 47.4, Sodium 1157.5, Carbohydrate 23.9, Fiber 2.6, Sugar 3.6, Protein 12.4

PHEASANT AND WILD RICE SOUP image

Yield 6

Number Of Ingredients 14

7 c. pheasant stock 1 c. wild rice, rinsed
1/2 c. diced onion
1/2 c. diced carrots
1/2 c. celery
2 strips smoked bacon, diced
4 tbsp. unsalted butter
Toasted almonds
1/2 c. sliced mushrooms
1 1/2 c. heavy cream
2 tbsp. flour
Salt
Pepper (fresh white)
2 tbsp. minced parsley
1/4 c. sherry

Steps:

Make stock. Bone pheasant and reserve. Rinse rice and boil in 2 cups water for 3 minutes. Drain and repeat boiling again for 2 minutes. Drain. Saute rice, onion, celery, carrots and bacon in 2 tablespoons butter in Dutch oven until vegetables are crisp-tender, about 3 minutes. Stir in stock. Heat stirring constantly, to boiling; reduce heat. Add pheasant, this should be boned and cut or shredded into bite size pieces. Simmer covered, stirring occasionally for 40 minutes or until the rice is tender. Add mushrooms. Stir in 1 cup of cream. Mix the remaining 2 tablespoons butter and the flour in small bowl; whisk into soup. Cook, stirring constantly until soup thickens and bubbles 1 minute. Add sherry and almonds. Stir in the remaining 1/2 cup cream if you want a thinner soup. Season to taste with salt and pepper. Serve immediately, sprinkle with parsley, in a warm tureen.