Pheasant, Chestnut And Chanterelle Mushroom Soup Recipe

Name: Pheasant, Chestnut And Chanterelle Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 oven-ready pheasant; 1 onion, peeled and roughly chopped; 1 small leek, roughly chopped and washed; A few sprigs of thyme; 2 litres (2.1 Quarts) chicken stock; (or 2 good stock cubes dissolved in the same amount of hot water); A glass of white wine; Salt and freshly ground black pepper; 40g (1.4 oz) butter; 30g (1.0 oz) plain flour; 16-18 fresh chestnuts in the shell; 2-3 tablespoons double cream; 150g (5.3 oz.) Chanterelles Mushrooms, cleaned; 2 tablespoons chopped parsley

Servings: persons

1 oven-ready pheasant
1 onion, peeled and roughly chopped
1 small leek, roughly chopped and washed
A few sprigs of thyme
2 litres (2.1 Quarts) chicken stock
(or 2 good stock cubes dissolved in the same amount of hot water)
A glass of white wine
Salt and freshly ground black pepper
40g (1.4 oz) butter
30g (1.0 oz) plain flour
16-18 fresh chestnuts in the shell
2-3 tablespoons double cream
150g (5.3 oz.) Chanterelles Mushrooms, cleaned
2 tablespoons chopped parsley

1
Cut the legs from the pheasant using a sharp knife, then carefully remove the breasts. Place the legs, breasts and carcass in a cooking pot with the onion, leek, thyme, chicken stock and wine. Season lightly, bring to the boil, then lower the heat and simmer gently for 10 minutes.
2
Take out the pheasant breasts and set aside on a plate. Continue to simmer the soup for a further 20 minutes. Melt the butter in a small saucepan and stir in the flour over a low heat. Whisk the flour and butter mixture into the simmering soup in pieces to thicken it, then continue to simmer for another 20 minutes.
3
Meanwhile, preheat the oven to 200u00b0C/gas 6. Score the chestnuts and place on a small baking tray. Cover with foil and bake for about 12-15 minutes, then remove to a plate and leave until cool enough to handle. Peel away the skins and cut each chestnut into two or three pieces.
4
Strain the soup through a fine sieve into a clean saucepan and add the cream. Remove the pheasant meat from the legs and cut the breast into bite-sized pieces. Add to the soup with the chestnuts, chanterelles and chopped parsley. Simmer gently for 5 minutes. Check the seasoning and serve.

1117

kcal

Calories

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 oven-ready pheasant, 1 onion, peeled and roughly chopped, 1 small leek, roughly chopped and washed, A few sprigs of thyme, and more.

Yes, Pheasant, Chestnut And Chanterelle Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant, Chestnut And Chanterelle Mushroom Soup

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