Cream of Vegetable and Wild Rice Soup with Pheasant

Immerse yourself in a bowl of comfort with this hearty Cream of Vegetable and Wild Rice Soup with Pheasant. This rustic recipe combines tender, shredded pheasant with nutty wild rice and a medley of sautéed onions, celery, and carrots, all enveloped in a velvety, herb-infused cream base. The broth, made from the poached pheasant, enhances the dish's depth, while a hint of fresh thyme and a touch of garlic elevate its flavor profile. Perfect for cold-weather gatherings or a cozy weeknight dinner, this soup is a wholesome, protein-packed meal that’s as elegant as it is satisfying. Serve it with crusty bread for the ultimate comforting experience. Ideal for fans of game recipes, creamy soups, and one-pot meals, this dish will delight your palate while keeping you warm.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pieces pheasant breasts (bone-in or boneless)
• 1 cup wild rice
• 4 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 2 medium, diced celery stalks
• 2 medium, diced carrots
• 3 minced garlic cloves
• 3 tablespoons all-purpose flour
• 6 cups chicken or pheasant stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 1 piece bay leaf
• 8 cups water
• 1 tablespoon olive oil

Directions

Step 1

In a large pot, combine pheasant breasts with 8 cups of water and a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook gently for 25-30 minutes until the pheasant is tender and fully cooked.

Step 2

While the pheasant cooks, prepare the wild rice as per the package instructions. Drain and set aside when tender.

Step 3

Once the pheasant is done, remove it from the pot, letting it cool slightly. Strain and reserve the cooking liquid to use as part of the stock. Shred the pheasant meat into bite-sized pieces and set aside.

Step 4

In a large soup pot, heat olive oil and 2 tablespoons of butter over medium heat. Add diced onions, celery, and carrots. Sauté for 5-7 minutes until softened.

Step 5

Add the garlic and sauté for 1-2 minutes until fragrant. Stir in the remaining butter and flour, creating a roux. Cook for 2-3 minutes, stirring constantly.

Step 6

Gradually whisk in the reserved cooking liquid and chicken or pheasant stock, stirring to remove lumps. Add the bay leaf and thyme.

Step 7

Bring the soup to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.

Step 8

Stir in the wild rice and shredded pheasant. Simmer for another 5 minutes.

Step 9

Lower the heat and slowly add the heavy cream while stirring. Cook for an additional 2-3 minutes, ensuring the soup is heated through without boiling.

Step 10

Remove the bay leaf and season with salt and black pepper to taste. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(4892.7g)

Amount per serving	% Daily Value*
Calories	2669.6

Total Fat 157.9g	0%
Saturated Fat 81.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 574mg	0%
Sodium 8508.9mg	0%
Total Carbohydrate 189.6g	0%
Dietary Fiber 25.5g	0%
Total Sugars 19.6g
Protein 110.6g	0%

Vitamin D 0IU	0%
Calcium 514.7mg	0%
Iron 10.0mg	0%
Potassium 3587.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 16.9%

Carbs: 28.9%