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Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion, quartered
• 1 large carrot, about 115 g (4 oz), thickly sliced
• 1 celery stick, thickly sliced
• 1 large sprig of parsley
• 1 sprig of fresh thyme
• 2 bay leaves
• 2 garlic cloves, halved
• 150 ml (5 fl oz) red wine
• 2 cooked pheasant carcasses
• 55 g (2 oz) mixed wild rice and brown rice
• 15 g (½ oz) dried porcini mushrooms
• 115 g (4 oz) chestnut mushrooms, thinly sliced
• pinch of freshly grated nutmeg
• salt and pepper
• To garnish:
• finely shredded zest of ½ orange
• fresh thyme leaves

Description

If You've Roasted A Brace Of Pheasants, Then It Is Simplicity Itself To Transform The Carcasses Into This Deliciously Tasty And Nutritious Soup. With Nutty Rice Grains, Tender Mushrooms And Herbs, It Makes A Perfect Starter Before A Light Main Dish.

All Recipes UK