Pheasant Soup

Name: Pheasant Soup
Ingredients: 4 whole Boneless, Skinless Pheasant Breasts; 3/4 cups Flour, Or More As Needed, Plus Additional To Dredge Pheasant; 5 slices Thick Cut Bacon; 11 cups Chicken Broth; 1-1/2 cup Chopped Carrots; 1-1/2 cup Chopped Celery; 2 cups Sliced Baby Bella Mushrooms; 1 can (15 Oz. Size) Corn, Drained; 2 whole Large Potatoes, Chopped; 3 boxes (4.2 Oz. Size) Rice-a-Roni Wild Rice; 3/4 sticks Unsalted Butter; 2 Tablespoons ChoppedCilantro; 1 Tablespoon Or More Of Basil; Salt And Pepper, to taste; 1 pint Heavy Whipping Cream

15 ingredients

5 steps

Ingredients

4 whole Boneless, Skinless Pheasant Breasts
3/4 cups Flour, Or More As Needed, Plus Additional To Dredge Pheasant
5 slices Thick Cut Bacon
11 cups Chicken Broth
1-1/2 cup Chopped Carrots
1-1/2 cup Chopped Celery
2 cups Sliced Baby Bella Mushrooms
1 can (15 Oz. Size) Corn, Drained
2 whole Large Potatoes, Chopped
3 boxes (4.2 Oz. Size) Rice-a-Roni Wild Rice
3/4 sticks Unsalted Butter
2 Tablespoons ChoppedCilantro
1 Tablespoon Or More Of Basil
Salt And Pepper, to taste
1 pint Heavy Whipping Cream

Directions

1

Flour the pheasant breasts.
2

Heat a skillet over medium high heat. Once hot add the pheasant and brown on both sides. Remove it from the pan then cube into bite-sized pieces.
3

Pan cook bacon until crispy then remove it from the pan and chop.
4

In a large pot, combine broth, vegetables, wild rice, pheasant, bacon, butter, cilantro and spices. Bring pot to boil then reduce down to simmer. Cover pot and cook for 30 minutes.
5

Combine cream and 3/4 cup flour in a bowl then add it to thicken soup. Cook for about 15 more minutes on medium heat. Will make enough to freeze for future meals. Halve everything to reduce serving size.