Creamy Pheasant and Wild Mushroom Soup

A rich, silky soup made with homemade pheasant stock and sautéed wild mushrooms, finished with heavy cream and thyme. Garnish with reserved mushrooms and fresh thyme.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the stock, in a large, heavy pot, add the pheasant, onion, carrot, celery, and bay leaf. Cover with cold water and bring to a boil. Lower the heat, cover, and simmer for about 2 hours or until the meat is falling from the bones.

Step 2

Remove the pheasant and set aside to cool. Pour the stock through a mesh strainer and measure 4 1/4 cups (1 l) for the soup. Reserve the rest for another use; discard the vegetables and bay leaf.

Step 3

When the pheasant is cool, pull all the meat from the bones; discard the carcass. Measure 4 1/2 ounces (125 g) pheasant meat and shred any large pieces; reserve the rest for another use.

Step 4

For the soup, in a large, heavy pot, heat the butter and oil over medium-high heat. Add the onion, garlic, and thyme and sauté for 5 minutes or until the onion is soft and translucent.

Step 5

Add the mushrooms, salt, and pepper and sauté for 5 to 10 minutes or until the mushrooms start to brown and caramelize. Remove from the heat and reserve a handful of mushrooms to use as garnish.

Step 6

Transfer half of the remaining mushrooms to a food processor or blender, add about 2 cups (480 ml) of the reserved pheasant stock and process until smooth.

Step 7

Return the mixture to the pot, add the remaining pheasant stock and cook over medium-low heat for 15 minutes. Add the reserved 4 1/2 ounces (125 g) shredded pheasant meat and cook for 10 minutes or until heated through. Stir in the heavy cream.

Step 8

Divide the soup among individual bowls, garnish with the reserved sautéed mushrooms and fresh thyme, and serve.