Pheasant Wild Rice Soup

• 6 Tablespoons Butter
• 1 Tablespoon Minced Onions
• 1/2 cups Flour
• 4 cups Chicken Broth
• 2 cups Cooked Wild Rice
• 2 cups Cooked Pheasant Thigh Meat, Cut And Shredded
• 2/3 cups Chopped Carrots
• 3 Tablespoons Chopped Slivered Almonds
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 12 ounces, fluid Evaporated Fat Free Milk
• Fresh Parsley Or Chives For Garnish

1. Melt butter in a sauce pan; saute onion until tender.
2. Blend in flour, then gradually stir in chicken broth.
3. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil and stir for one minute.
4. Stir in wild rice, pheasant, carrots, almonds, salt and pepper; simmer for about 5 minutes.
5. Blend in evaporated skim milk and heat to serving temperature.
6. Garnish with parsley or chives.
7. Yields about 8 cups of soup.

butter, onions, flour, chicken broth, rice, thigh meat, carrots, salt, pepper, milk, fresh parsley

Taken from tastykitchen.com/recipes/soups/pheasant-wild-rice-soup/ (may not work)