Thursday, December 27, 2012

Pheasant Barley Soup

It's been a rough few days and my voice is only just coming back.  When I feel this way then soup is required.  I have plenty of things in the freezer for soup but they can wait.  Today I wanted to tend to those pheasant leftovers.

First, the stock:  I roasted the bones, some celery, carrots, and onion at 450 for almost an hour.  Then I boiled them in 6 pints of water, with bay, and a teaspoon each of parsley, sage, rosemary and thyme.  (No, I did not sing Scarborough Fair even once!)  This simmered for 3 hours and was strained.

Then, the soup:  I cut up more onion, celery and carrot, our mirepoix, and browned them in olive oil.  To this I added the leftover pheasant meat and browned that slightly as well.  Then I added the stock, whatever meat I could get off the bones, chopped up leftover green beans, a package of dried porcini mushrooms and, after a while, 3/4 cup of pearled barley.  This simmered until all the barley was split and much of the liquid was absorbed.  The soup was seasoned with salt and pepper at the end.

Served with biscuits and blackberries, it was a filling meal.  The 7 year old even ate some of the broth!  That is a WIN.

1 comment:

  1. Very nice. I have just one pheasant. Always meant to get more but just haven't done it yet.


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