Pheasant Soup Recipe

12 – 15 pheasant legs (or 2 -3 breasts)
1 medium sized onion chopped
1 cup mushrooms chopped
1 – 2 cups carrots chopped
1 -2 cups celery chopped
2 – 3 tablespoons fresh parsley chopped
1 potato peeled and sliced
½ box spaghetti noodles or egg noodles
3 – 4 chicken boulion cubes
1 can chicken broth Water

Directions: Boil legs for about an hour or so until meat peals from bones. Pick meat from bones and set aside. Discard water/bones/etc… (If using breast, cook in a frying pan with some water with lid on for 10 to 15 minutes or so until cooked through. Then cut up into small chunks) Place everything except noodles into crock pot. Add water until covers everything. Add more to make it as watery as you like. Cook 6 to 8 hours on low in crock pot -1/2 hour before done, add noodles and serve.

Entrant: Paul Stengel

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