pheasant wild rice soup.

i made this last night. and man oh man was it a good way to spend a monday night. (the idea for this was a product of our great meal-planning on sunday.) i was supposed to cook it with Mister Man, but we had this teeny-tiny little snowstorm come through, and he and his work compadres decided it was better to head up to their conference early instead of risking a dangerous drive today. darn those reasonable thinkers. (and don’t listen to my husband, i’m not mad about it boss-man! i enjoyed watching the bachelor “women tell all” quite a bit!)

oh well, more soup for me! i highly suggest making this soon. you probably have most of the ingredients on hand already and it will make you feel old-fashioned like an ingalls daughter. and if you don’t happen to be married to someone who shoots at wild fowl for a hobby every fall, you can easily substitute chicken for the pheasant, or leave it out altogether.

this is what it really looks like when i cook. i am the messiest in the kitchen. i try to keep it clean, but usually it looks like i took all my ingredients and threw them up in the air and onto the counter.

wild rice soup

wild rice

the photo above is what i sent to Mister Man to just REALLY rub in the fact that he wasn’t here eating soup with me.

wild rice soup with pheasant (adapted from the byerly’s wild rice soup recipe)

prep: 10 minutes total time: 1 hour 10-12 servings

  • 6 Tbsp. butter
  • 2 Tbsp. minced onion
  • 3/4 C. flour
  • 4 1/2 C. chicken broth
  • 4 C. cooked wild rice
  • 3/4 C. finely grated carrots
  • 2/3 C. diced cubed ham (find this in the butcher area)
  • 6 Tbsp. slivered  almonds
  • 3/4 tsp. salt
  • 1 1/2 to 2 C. half and half
  • 2 Tbsp. dry white wine (optional, but highly encouraged)
  • 4-8 baked pheasant breasts, depending on their size (about 2 cups when shredded)

Preheat oven to 375 degrees F. Line 8×10 baking pan with aluminum foil and lay pheasant breasts in the pan. Season liberally with salt and pepper. Cover pan with aluminum foil. Bake for 35-40 minutes until no longer pink in the middle, taking the aluminum foil off the top for the last 5-10 minutes of baking. While pheasant is baking, in large saucepan, melt butter; saute onion until tender. Whisk in flour, then gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.  Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes.  Blend in half and half and wine; when pheasant is done, shred with hands, discarding tough pieces. Add to soup and heat to serving temperature.

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