282. PHEASANT WILD RICE & BACON SOUP

½ lb. cooked wild rice in chicken stock
7 strips bacon, chopped
½ lb. butter
2 onions, diced
1 bunch celery, diced
1 lb. raw mushrooms, sliced
1 ½ cup flour
3 pheasant breasts
2 quarts chicken stock
1 teaspoons white pepper
1 tablespoons Lawry's Seasoning Salt
1 quart heavy whipping cream

Fry bacon in large pot until brown. Add butter to bacon and grease; melt. Add onions, celery and mushrooms; sauté about 5 minutes. Add flour, stir well and continue to cook and stir another 4-5 minutes. Add raw pheasant and stock; bring to boil. Lower hear and simmer 20 minutes. Add seasoning and heavy cream. Continue to simmer for another 10 minutes; adjust seasoning if necessary. Add wild rice at very end. If too thick, thin down with half-&-half or milk. May want to add a little poultry seasoning.


courtesy of: Halverson Hunts, Kennebec, South Dakota