Pheasant and Wild Rice Soup
A creamy soup of shredded pheasant, wild rice, carrots, and celery, a common way to use leftover birds during hunting season.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 26
- protein
- 24
- calories
- 340
Instructions
- 1
Melt the butter in a large pot on the stovetop. Cook the onion, carrot, and celery until softened, about 8 minutes.
- 2
Sprinkle in the flour. Stir and cook for 2 minutes to remove the raw taste.
- 3
Slowly whisk in the chicken broth until the mixture is smooth.
- 4
Bring the soup to a simmer. Cook for 15 minutes until it thickens slightly.
- 5
Stir in the shredded pheasant and cooked wild rice.
- 6
Simmer for 10 minutes more, then stir in the cream.
- 7
Season with salt and pepper. Heat everything through, but do not let it boil.
- 8
Ladle the hot soup into bowls and serve.
Chef's tips
Cook the wild rice separately before adding it so it does not cloud or overthicken the broth.
Storage
Refrigerate up to 4 days; the rice will continue to absorb liquid.
Reheating
Reheat on the stovetop over low heat, adding a splash of broth if it has thickened too much.
Common mistakes to avoid
- •Adding raw wild rice directly to the soup, leaving it undercooked
- •Boiling the cream base, which can cause it to separate
Serving suggestions
Cooked Pheasant and Wild Rice Soup?
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