Ingredients: |
Ingredients:
1/2 pound of cooked wild rice — cooked in chicken stock
7 strips bacon chopped
1/2 pound of butter (1 stick is fine)
2 smaller onions or one large, diced
1 bunch of celery, diced
1 pound raw mushrooms sliced (can substitute canned)
1 and 1/2 cup of flour
3 pheasant breasts
2 quart chicken stock
1 teaspoon of pepper, fresh cracked
1 Tbsp of Lawry's Seasoning salt or natural seasoning salt
1 quart heavy whipping cream — or combination of cream and half and half
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Directions: |
Directions:
Fry the bacon in a large pot until brown. Add butter and continue to heat until melted. Add onions, celery and mushrooms, saute the mixture for about five minutes.
Add flour, stirring well and continue to cook and stir for another four to five minutes. Add in the raw pheasant and stir.
After it's well mixed again, add in the stock and bring it to a boil. Lower the heat and let it simmer for about 20 minutes. Add in your seasoning and heavy cream and simmer for another 10 minutes. Give it a taste test and add seasoning if necessary.
Add the wild rice at the very end. If the mixture is too thick you can thin it down with a bit of half and half or milk. You can also add a teaspoon of poultry seasoning. Keep the pan cooking on low or move to a slow cooker and set it to low heat.
You can add shredded carrots, broccoli, cauliflower or any of your other favorite vegetables. Serve with a toasted, crusty bread. If you let the soup rest for a day or two it'll taste even better.
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