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Pheasant and Wild Rice Soup Recipe

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This recipe for Pheasant and Wild Rice Soup is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pheasant (or chicken)
1 onion
3-16 oz. can chicken broth
1 c. wild rice
2 cans cream of mushroom soup
2 c. sliced baby carrots
1 c. chopped celery
1 pkg. fresh mushrooms, sliced
1 1/2 c. half and half
sliced almonds
1 c. cheddar cheese
Directions:
Directions:
Bone the pheasant (or chicken), cut into small pieces and brown in olive oil; set aside.
Boil carrots, celery, and onions in chicken broth until just tender. Don't overcook. Cook the wild rice until tender and drain.
In a large pot mix all ingredient except 1/2 & 1/2, almonds and cheese. Simmer about 30 minutes; add 1/2 and 1/2, almonds and cheese. Heat through and serve.
Personal Notes:
Personal Notes:
Written by Jim Klassen.

 

 

 

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