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Pheasant And Mushroom Soup

Natural.Foodie's picture
Ingredients
  Dried porcini mushrooms 1⁄4 Cup (4 tbs)
  Fresh mushrooms 1 Cup (16 tbs), minced
  Onions 1 Cup (16 tbs), minced
  Olive oil 2 Tablespoon
  Stock 3 Cup (48 tbs)
  Carrots 1 Cup (16 tbs), grated
  Celery leaves 2 Tablespoon, minced
  Red wine vinegar 1 Tablespoon
  Cooked pheasant meat 3⁄4 Cup (12 tbs), shredded
  White truffle 1 , minced
Directions

GETTING READY
1) In a pot of water, soak the mushrooms for about 20 minutes.
2) Take the mushrooms out, one by one, discarding their stems and mincing the mushroom finely. Keep aside.
3) Save the water for later use.

MAKING
4) In a 3-quart saucepan, heat oil and saute fresh mushrooms and onions for about 10 minutes or until they turn a dark brown color.
5) Add in the stock, carrots, celery, vinegar, minced dried mushrooms and reserved mushroom liquid.
6) Allow the mixture to come to a boil, turn down the flame and cook for about 15 minutes.
7) Add in the cooked pheasant and truffles, if using.
8) Continue to cook the soup for another 15 minutes.

SERVING
9) Garnish the Pheasant and Mushroom Soup with chopped parsley. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
4

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