Pheasant Soup

• 4 whole Boneless, Skinless Pheasant Breasts
• 3/4 cups Flour, Or More As Needed, Plus Additional To Dredge Pheasant
• 5 slices Thick Cut Bacon
• 11 cups Chicken Broth
• 1-1/2 cup Chopped Carrots
• 1-1/2 cup Chopped Celery
• 2 cups Sliced Baby Bella Mushrooms
• 1 can (15 Oz. Size) Corn, Drained
• 2 whole Large Potatoes, Chopped
• 3 boxes (4.2 Oz. Size) Rice-a-Roni Wild Rice
• 3/4 sticks Unsalted Butter
• 2 Tablespoons ChoppedCilantro
• 1 Tablespoon Or More Of Basil
• Salt And Pepper, to taste
• 1 pint Heavy Whipping Cream

1. Flour the pheasant breasts.
2. Heat a skillet over medium high heat. Once hot add the pheasant and brown on both sides. Remove it from the pan then cube into bite-sized pieces.
3. Pan cook bacon until crispy then remove it from the pan and chop.
4. In a large pot, combine broth, vegetables, wild rice, pheasant, bacon, butter, cilantro and spices. Bring pot to boil then reduce down to simmer. Cover pot and cook for 30 minutes.
5. Combine cream and 3/4 cup flour in a bowl then add it to thicken soup. Cook for about 15 more minutes on medium heat. Will make enough to freeze for future meals. Halve everything to reduce serving size.

flour, bacon, chicken broth, carrots, celery, bella mushrooms, corn, potatoes, rice, butter, choppedcilantro, basil, salt, cream

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