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Pheasant and Wild Mushroom Soup

Yields4 ServingsPrep Time25 minsCook Time1 hr 15 minsTotal Time1 hr 40 mins

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.

Pheasant and Wild Mushroom Soup

 1 pheasant (about 2½–3 lbs), broken down into parts or 2 pheasant breasts and thighs
 2 tbsp olive oil or butter
 1 small onion, finely chopped
 2 celery stalks, diced
 1 large carrot, diced
 2 cloves garlic, minced
 1 cup wild mushrooms (chanterelle, oyster, shiitake, or mix), cleaned and chopped
 ½ cup dry white wine (optional)
 6 cups chicken or game stock
 2 sprigs thyme
 1 bay leaf
 Salt and pepper, to taste
 ½ cup heavy cream or crème fraîche (optional for a richer finish)
 Chopped parsley or chives, for garnish
Sear the Pheasant
1

  1. Heat oil in a large pot or Dutch oven over medium-high heat.

  2. Brown the pheasant pieces for 3–4 minutes per side until golden. Remove and set aside.

Build the Flavor Base
2

  1. In the same pot, add onion, celery, and carrot. Sauté for 6–8 minutes until soft.

  2. Stir in garlic and mushrooms; cook until mushrooms release their moisture and begin to brown (5–6 minutes).

Deglaze and Simmer
3

  1. Pour in white wine, scraping up any browned bits from the pot (skip this step if not using wine).

  2. Return pheasant to the pot and add stock, thyme, bay leaf, salt, and pepper.

  3. 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.

Shred and Finish
4

  1. Remove pheasant from the pot, let cool slightly, then shred meat off the bone.

  2. Discard bones and return meat to the soup.

  3. Stir in cream if using, and heat gently until warmed through.

Serve
5

  1. Ladle into bowls and garnish with fresh parsley or chives.

  2. Serve with crusty sourdough or rustic country bread.

Pairing Suggestions
6

  • 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

Nutrition Facts

4 servings

Serving size