.Pheasant Wild Rice Soup

1/2 cup Wild Rice - Cooked according to directions

2/3 lb. Bacon - chopped to very small bits

3/4 cup chopped onion

3/4 cup chopped celery

1/3 cup chopped green pepper

1/2 cup grated carrots

1 cup sliced mushrooms

2 lb. deboned pheasant cut up in small cubes

2 small cans chicken broth

2 small cans cream of mushroom soup

1 tbsp Dry Sherry

1/2 cup flour

1 cup half and half

salt and pepper to taste

Brown bacon and set aside. Brown pheasant chunks in bacon grease and set aside. Saute veggies (onions, celery, green pepper, carrots , and mushrooms) until onions become clear. Blend in flour then add 1 can of chicken broth then simmer ?? Stir until smooth.

Add remaining broth and cream of mushroom soup. Add bacon, pheasant. Bring to a boil stirring constantly, add cooked rice, then lower heat and low simmer for just a bit ( 30-60min)..

Add in Dry Sherry at this point. If it is too thick add some water. Lower heat below a boil then add half and half.

Note:

I Love This Recipe !!!

I have made this soup for the Hunters on the weekend & it has always been a HIT !!!

I have subisituded the wild rice with Gnocci , used cream of celery soup as part of the base, milk instead of half & half , cooked deboned pheasant legs instead of the uncooked meat , it is sooo easy to modify to your own taste & it dosen't take very long to make

You have to try it

Alice