Yields:
8 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 30 Mins
If you have any bird hunters in your home, this recipe is perfect! It takes the wild taste and softens it for this tasty treat. We use this for our goose and pheasant meat.
This creamy wildrice soup is so tasty. You can make it plain or cheese, with bacon or without.
There are so many different ways to make this filling soup!
Ingredients
Adjust Servings
- Optional Additions
Instructions
- Cook wild rice according to package directions. Cut pheasant meat into bite sized pieces. Roll in flour, brown in saute pan with butter until golden brown. Remove meat and put on a plate with paper towels. Add more butter to saute pan, saute diced: onion, celery, and carrots until soft. Preheat oven to 350 degrees In a large baking bowl (or 9x13 pan), combine the following: 1 Family sized can of Cream of Mushroom Soup Sm can Cream of Celery Soup 1 can sliced water chestnuts-drained 2 Cups of Chicken Stock 1 Cup Heavy Whipping Cream 1 Can Mushrooms Diced Onion Diced Celery Diced Carrots Browned Pheasant Cooked Wildrice Season with garlic powder, and salt & pepper. If you want to make it cheesy: Add Half a Large Log of Velveeta chunks cubed to the above mixture. Bake covered mixture for about 1 hour and bubbly. Stirring half way through. If it is too thick, you can add more liquid as it cooks. Enjoy!