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Cream of Pheasant and Wild Rice Soup with Mushrooms Recipe

Ingredients

How to make it

  • Rinse wild rice and par boil until grains just begin to open. Drain.
  • In a large stock pot, sautee onion, carrots and celery in 2 T butter until crisp-tender, about 3 minutes
  • Stir in chicken broth. Heat, stirring constantly to boiling; add drained rice and reduce heat
  • Add pheasant meat. Simmer covered until rice is tender, about 40 minutes.
  • Add mushrooms and stir in 1 C heavy cream.
  • Mix remaining 2 T butter and 2 T flour in a small bowl and whisk into soup.
  • Cook, stirring constantly, until soup thickens and bubbles, about a minute.
  • Add sherry
  • Stir in remaining 1/2 C heavy cream
  • Season to taste with salt and pepper
  • Before serving, sprinkle with parsley

Reviews & Comments 3

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  • mbalmr 14 years ago
    OMG, I missed this. No, Paul is the "Jeremiah Johnson" part of the family, and Ollie is the pack leader.
    Was this review helpful? Yes Flag
    " It was excellent "
    sitbynellie ate it and said...
    PS I take it Jeremiah is the dog?
    Was this review helpful? Yes Flag
    " It was excellent "
    sitbynellie ate it and said...
    This is superb!! I love the look of this, I love pheasant and in a couple of months we'll have them
    fresh in the shops. Saving this...

    I love your bio, you sound like my kind of person... sending an invite, hope you'll accept.
    Was this review helpful? Yes Flag

The Cook

mbalmr Oshkosh, WI

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