Pheasant Wild Rice Soup

Ingredients

• 3 cups cooked wild rice in chicken stock

• 1/2 lb. bacon, chopped

• Butter, for sautéing

• 2 onions, diced

• 1 bunch celery, diced

• 1 lb. raw mushrooms

• 1 1/2 cups flour

• 3 pheasant breasts

• 2 quarts chicken stock

• 1 teaspoon white pepper

• 1 tablespoon Lawry’s seasoned salt

• 1 quart heavy whipping cream

• Half-and-half or milk, if needed

Instructions

1. In a large pot, fry the bacon until browned.

2. Add butter to the bacon and drippings and let it melt.

3. Add the onions, celery, and mushrooms. Sauté for about 5 minutes.

4. Stir in the flour and continue cooking, stirring often, for another 4 to 5 minutes.

5. Add the raw pheasant and chicken stock. Bring to a boil.

6. Lower the heat and simmer for 20 minutes.

7. Add the white pepper, Lawry’s seasoned salt, and heavy cream.

8. Simmer for another 10 minutes.

9. Stir in the cooked wild rice at the very end.

10. If the soup is too thick, add half-and-half or milk until it reaches your preferred consistency.

11. Stir frequently to keep the soup from sticking to the bottom of the pot.

Serving Tip

Serve hot with crusty bread or crackers.