Creamy Pheasant and Wild Rice Soup

Source: Bradie

Ingredients:

Pheasant Broth: **See notes below

1/2 C each of onion, carrots, celery

3 garlic cloves

1 pheasant, cut into pieces

1/8 C salt

water

Soup:

3 Tbsp butter

1 C mushrooms, diced

1/2 C onion, diced

1/2 C carrots (optional)

1/8 C flour

6-8 C pheasant broth (above) **Can sub chicken broth

1/2 C wild rice

1/4 C white rice

1 C heavy cream

Directions:

1. Add all pheasant broth ingredients into instant pot. Fill with enough water to fill to 3/4 full. Put on manual for 2 hours. Strain out juice from vegetables and retrieve your pheasant meat out of the strainer. This makes approx 10 cups total so you may have 4 C leftover to freeze

2. In dutch oven, add butter, onions, and mushrooms. Cook until onions are translucent and mushrooms have darkened and crisped some

3. Add flour to dutch oven to thicken, then add pheasant broth, pheasant meat, and wild rice. Let simmer on low for 45-60 minutes (wild rice takes a long time!)

4. Add heavy cream to soup and let simmer for an additional 20-30 minutes. Our soup was thin despite adding the flour and some cornstarch to thicken so we added the instant rice towards the end to soak up some of the liquid - we like a thicker soup/stew texture

**Notes: Can skip the pheasant broth option and just substitute chicken broth