Roast Pheasant & Mushroom Soup | Great British Food Awards
www.greatbritishfoodawards.com
To make the stock, chop the carcass bones into several pieces and roast in a hot oven for 10 minutes at to 200°C/Fan 180°C/Gas 6. Once browned, put the bones...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.
Ingredients
- 1 whole pheasant
- 1 onion, diced
- 3 celery sticks, chopped
- 1 large carrot, chopped
- 1 garlic clove
- 1 leek
- 200g button mushrooms
- 200ml double cream
- 2 large potatoes, peeled & diced
- Sprig of fresh thyme
- 1 crusty loaf, to serve
- 1 tbsp parsley, chopped
- Salt and white pepper, for seasoning
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