This Pheasant and Wild Mushroom Soup is a rustic yet refined dish, blending the rich, slightly sweet flavor of pheasant with the deep umami of wild mushrooms in a herby broth. Simmered slowly and finished with cream or wine (if desired), it’s cozy enough for a fireside supper and elegant enough for a dinner party.
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown the pheasant pieces for 3–4 minutes per side until golden. Remove and set aside.
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In the same pot, add onion, celery, and carrot. Sauté for 6–8 minutes until soft.
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Stir in garlic and mushrooms; cook until mushrooms release their moisture and begin to brown (5–6 minutes).
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Pour in white wine, scraping up any browned bits from the pot (skip this step if not using wine).
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Return pheasant to the pot and add stock, thyme, bay leaf, salt, and pepper.
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Bring to a gentle boil, then reduce heat, cover, and simmer for 45 minutes to 1 hour until pheasant is tender and flavors are developed.
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Remove pheasant from the pot, let cool slightly, then shred meat off the bone.
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Discard bones and return meat to the soup.
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Stir in cream if using, and heat gently until warmed through.
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Ladle into bowls and garnish with fresh parsley or chives.
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Serve with crusty sourdough or rustic country bread.
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Side of roasted root vegetables or a green salad with mustard vinaigrette
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Perfect with a glass of Chardonnay, light Pinot Noir, or a Belgian-style ale
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Excellent next-day flavor — stores well refrigerated for up to 3 days
Ingredients
Directions
-
Heat oil in a large pot or Dutch oven over medium-high heat.
-
Brown the pheasant pieces for 3–4 minutes per side until golden. Remove and set aside.
-
In the same pot, add onion, celery, and carrot. Sauté for 6–8 minutes until soft.
-
Stir in garlic and mushrooms; cook until mushrooms release their moisture and begin to brown (5–6 minutes).
-
Pour in white wine, scraping up any browned bits from the pot (skip this step if not using wine).
-
Return pheasant to the pot and add stock, thyme, bay leaf, salt, and pepper.
-
Bring to a gentle boil, then reduce heat, cover, and simmer for 45 minutes to 1 hour until pheasant is tender and flavors are developed.
-
Remove pheasant from the pot, let cool slightly, then shred meat off the bone.
-
Discard bones and return meat to the soup.
-
Stir in cream if using, and heat gently until warmed through.
-
Ladle into bowls and garnish with fresh parsley or chives.
-
Serve with crusty sourdough or rustic country bread.
-
Side of roasted root vegetables or a green salad with mustard vinaigrette
-
Perfect with a glass of Chardonnay, light Pinot Noir, or a Belgian-style ale
-
Excellent next-day flavor — stores well refrigerated for up to 3 days