A great contribution to your Thanksgiving buffet. This can be made with any fowl.
1tspFresh ground pepper
1-2tbspBetter Than Bouillon, Chicken
Chopped fresh thyme for garnish.
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.
Pick through the bones, save the meat, strain the broth into another container. Set aside.
Cream Soup Base
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.
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.