Pheasant and Wild Rice Soup

Wild rice soup is a comforting classic in the Midwest, and adding pheasant makes it even more special. This dish highlights the nutty flavor of wild rice and the tender, gamey taste of pheasant, creating a hearty meal that’s perfect for chilly evenings.

Prep Time: 25 minutes

Cook Time: 45 minutes

Ingredients

  • 2 cups cooked pheasant, shredded
  • 1 cup wild rice
  • 1 medium onion, diced (garden-grown)
  • 1 carrot, diced (garden-grown)
  • 1 celery stalk, diced (garden-grown)
  • 2 tbsp butter
  • 6 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tsp thyme (garden-grown)
  • Salt and pepper to taste

Instructions

  1. Cook the wild rice according to package instructions and set aside.
  2. In a large pot, melt butter and sauté onion, carrot, and celery until softened. Add the chicken stock and bring to a simmer.
  3. Stir in the pheasant, wild rice, and thyme. Simmer for 20 minutes. Stir in heavy cream and season with salt and pepper.
  4. Serve hot with crusty bread.
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