Lentil Pheasant Soup
| Yield: | 1 Servings |
| Categories: | Soups, Wild game |
| 2 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| 3 | Carrots cut into 1/2-in Dice | |
| 3 | Celery stalks cup into 1/2-in dice | |
| 1 | md | Parsnip, peeled cut into 1/4-in dice |
| 3 | cl | Garlic, minced and peeled |
| 4 | c | Defatted canned or fresh Made chicken broth |
| 3 | c | Drained crushed canned |
| Plum tomatos | ||
| 1 | c | Dried lentils rinsed well |
| 2 | lb | Pheasant/chicken/guinea hen Quartered with backbone |
| 6 | tb | Italian parsley |
| 1 | tb | Chopped fresh rosemary OR |
| 1 | ts | Dried rosemary |
| 1/4 | ts | Ground allspice |
| Fresh ground black pepper | ||
| Salt to taste optional | ||
| 3/4 | c | Dry sherry |
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