Pheasant Wild Rice Soup

Name: Pheasant Wild Rice Soup
Ingredients: 6 Tablespoons Butter; 1 Tablespoon Minced Onions; 1/2 cups Flour; 4 cups Chicken Broth; 2 cups Cooked Wild Rice; 2 cups Cooked Pheasant Thigh Meat, Cut And Shredded; 2/3 cups Chopped Carrots; 3 Tablespoons Chopped Slivered Almonds; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 12 ounces, fluid Evaporated Fat Free Milk; Fresh Parsley Or Chives For Garnish

12 ingredients

7 steps

Ingredients

6 Tablespoons Butter
1 Tablespoon Minced Onions
1/2 cups Flour
4 cups Chicken Broth
2 cups Cooked Wild Rice
2 cups Cooked Pheasant Thigh Meat, Cut And Shredded
2/3 cups Chopped Carrots
3 Tablespoons Chopped Slivered Almonds
1/2 teaspoons Salt
1/2 teaspoons Pepper
12 ounces, fluid Evaporated Fat Free Milk
Fresh Parsley Or Chives For Garnish

Directions

1

Melt butter in a sauce pan; saute onion until tender.
2

Blend in flour, then gradually stir in chicken broth.
3

Cook over medium heat, stirring constantly until mixture comes to a boil. Boil and stir for one minute.
4

Stir in wild rice, pheasant, carrots, almonds, salt and pepper; simmer for about 5 minutes.
5

Blend in evaporated skim milk and heat to serving temperature.
6

Garnish with parsley or chives.
7

Yields about 8 cups of soup.