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    You are in: Home / Recipes / Cream of Vegetable and Wild Rice Soup With Pheasant Recipe
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    Cream of Vegetable and Wild Rice Soup With Pheasant

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    MRS Montgomery's Note:

    A very rich, creamy soup. Chicken can be used instead of the Pheasant/

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      While cooking rice, brown bacon pieces in a dutch oven or large pot.
    2. 2
      Take out bacon pieces once browned and save for later.
    3. 3
      Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
    4. 4
      Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
    5. 5
      Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
    6. 6
      Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.

    Ratings & Reviews:

    • on February 15, 2010

      55

      This is a wonderful recipe. It has become a widely requested recipe at my husbands fishing/hunting events. We always make a huge batch and freeze (without adding the rice). TY TY TY!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2009

      55

      This was awesome! Made some changes to suit what I had on hand. Sauteed carrots, red pepper, onions and mushrooms in saucepan. Added the flour, transferred mixture to Wok (didn't have dutch oven), and followed remaining directions. Will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2008

      55

      This was great!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Cream of Vegetable and Wild Rice Soup With Pheasant

    Serving Size: 1 (167 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 346.4
     
    Calories from Fat 205
    59%
    Total Fat 22.7 g
    35%
    Saturated Fat 10.3 g
    51%
    Cholesterol 47.3 mg
    15%
    Sodium 1157.5 mg
    48%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.6 g
    14%
    Protein 12.3 g
    24%

    The following items or measurements are not included:

    pheasant breast

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