Pheasant Mushroom Cream Soup

Happy day after Thanksgiving! Or Black Friday as many call it. We will still be on our boat celebrating a pirate’s favorite holiday as this publishes so no shopping for us. I just wanted to share with you the soup we served at our Thanksgiving feast. Don’t think for a moment this can’t be made with any kind of fowl….like left over turkey…instead of pheasant. I just happened to have 6 pheasant carcasses whose meat I had used for a previous dish. Not something you typically have just hanging around, but Tim…our future son-in-law who brings Galley Pirates fresh fish and fowl…shot a whole bunch for us a couple weeks ago. Not liking to waste food, especially at Thanksgiving, we’re using up every bit of those precious pheasants.

Pheasant Mushroom Cream Soup

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4 tablespoons butter
1 tablespoon EVOO
4 shallots, minced
2 cloves garlic minced
1 pounds fresh brown mushrooms, chopped
2 teaspoons minced thyme
2 teaspoons rubbed sage
1/2-1 teaspoons black cracked pepper adjust to taste
4 tablespoons all-purpose flour
4 cups pheasant stock
1/2 cup white wine
1-2 tablespoons Chicken Better than Bouillon, to taste
1 cup heavy cream or half and half
Chopped fresh thyme to serve

Make the stock. In a large soup pot filled with water, simmer the fowl for about 10 minutes. Pheasant can dry out quickly so don’t over-boil (like I did!).

Pick through the bones, save the meat, strain the broth into another container. Set aside.

Clean out the large soup pot and begin making the soup base. Mince the onions and mushrooms. Press the two cloves of garlic. Place all in the pot with the butter and olive oil. Sauté the vegetables until cooked through and tender, about 10 minutes.

Add the dry spices and flour. Cook, stirring constantly for 1-2 minutes.

Add the pheasant stock, pheasant meat, white wine and bouillon. Simmer until thickened, about 10 minutes. Next, stir in the cream and reduce heat. Stir until it just starts to simmer, then turn off the heat. Adjust seasonings if needed.

Serve warm with a little extra thyme.

Pheasant Mushroom Cream Soup

A great contribution to your Thanksgiving buffet. This can be made with any fowl.

Ingredients
  • 4 tbsp Butter
  • 1 tbsp EVOO
  • 4 Shallots, minced
  • 1 lb Fresh mushrooms, chopped
  • 2 tsp Thyme, minced
  • 2 tsp Rubbed sage
  • 1 tsp Fresh ground pepper
  • 4 tbsp Flour
  • 4 cups Pheasant stock
  • 1/2 cup White wine
  • 1-2 tbsp Better Than Bouillon, Chicken
  • 1 cup Heavy cream
  • Chopped fresh thyme for garnish.
Instructions
Pheasant Stock
  1. Make the stock. In a large soup pot filled with water, simmer the fowl for about 10 minutes. Pheasant can dry out quickly so don't over-boil.

  2. Pick through the bones, save the meat, strain the broth into another container. Set aside.

Cream Soup Base
  1. Mince the onions and mushrooms. Press the two cloves of garlic. Place all in a large soup pot with the butter and olive oil. Sauté the vegetables until cooked through and tender, about 10 minutes.

  2. Add the dry spices and flour. Cook, stirring constantly for 1-2 minutes.

  3. Add the pheasant stock, pheasant meat, white wine and bouillon. Simmer until thickened, about 10 minutes. Next, stir in the cream and reduce heat. Stir until it just starts to simmer, then turn off the heat. Adjust seasonings if needed.

  4. Serve warm with a little extra thyme. 

 

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