Lentil pheasant soup

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Unsalted butter
3 Carrots cut into 1/2-in
Dice
3 Celery stalks cup into
1/2-in dice
1 medium Parsnip, peeled cut into
1/4-in dice
3 cloves Garlic, minced and peeled
4 cups Defatted canned or fresh
Made chicken broth
3 cups Drained crushed canned
Plum tomatos
1 cup Dried lentils rinsed well
2 pounds Pheasant/chicken/guinea hen
Quartered with backbone
6 tablespoons Italian parsley
1 tablespoon Chopped fresh rosemary OR
1 teaspoon Dried rosemary
¼ teaspoon Ground allspice
Fresh ground black pepper
Salt to taste optional
¾ cup 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.

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