*  Exported from  MasterCook  *
 
                            LENTIL PHEASANT SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil
    2       tb           Unsalted butter
    3                    Carrots cut into 1/2-in
                         -Dice
    3                    Celery stalks cup into
                         -1/2-in dice
    1       md           Parsnip, peeled cut into
                         -1/4-in dice
    3       cl           Garlic, minced and peeled
    4       c            Defatted canned or fresh
                         -Made chicken broth
    3       c            Drained crushed canned
                         Plum tomatos
    1       c            Dried lentils rinsed well
    2       lb           Pheasant/chicken/guinea
                         -hen Quartered with backbone
    6       tb           Italian parsley
    1       tb           Chopped fresh rosemary OR
    1       t            Dried rosemary
      1/4   ts           Ground allspice
                         Fresh ground black pepper
                         Salt to taste optional
      3/4   c            Dry sherry
 
   Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and
   garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables.
   Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer,
   partially covered, for 15 minutes. Add pheasant breasts and simmer another
   15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb
   parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered,
   another 20 minutes. While soup simmers, remove skin from pheasant and shred
   meat. Remove cover from soup, add shredded pheasant, shhery and remaining
   parsley. Serve immediately.
  
 
 
                    - - - - - - - - - - - - - - - - - -