Appetizers / Soups / Salads

Pheasant Vegetable Soup is for Soup.

Pheasant Vegetable Soup takes 60 minutes to prepare.

Pheasant Vegetable Soup takes 120 minutes to cook.

Pheasant Vegetable Soup makes 10 servings.

The ingredients for Pheasant Vegetable Soup are:

Swanson Chicken Broth 99% Fat Free, 6 cup
Water, tap, 4 cup
Pheasant, 1.5 breast, bone and skin removed
*Barley Quaker Quick Pearled 1/3 cup dry
Leek, WHOLE, 1 CUP SLICED, about 89G
Cabbage, fresh, 2 cup, chopped
Carrots, raw, 2 medium, sliced
Celery, raw, 2 stalk, medium (7-1/2" - 8" long), sliced
Mushrooms, fresh, 1 cup, pieces or slices
Peppers, sweet bell, any color, raw, diced, 1 cup
Garlic, 3 cloves, sliced
Zucchini, 1 cup, sliced
*Reame's frozen egg noodle - 1/2 cup
Amounts approximate, vary herbs and spices to taste:
Pepper, black, .5 tsp
Sage, ground, 1 tsp
Rosemary, dried, 1 tsp

Here is how you make Pheasant Vegetable Soup:

Combine broth, water, pheasant and cleaned rough tops of celery and leek in a large pot. Simmer until pheasant is tender. Strain broth into another large container. Add the carrots and celery, plus herbs and spices, to it, returning to original pot. De-Bone and shread or chop pheasant to desired size pieces and add these back to broth. Discard remaining solids. Add remaining vegetables and dry Quick Barley. Simmer until vegetables are tender and barley is cooked. Add noodles. Cook at least 20 more minutes, until noodles are cooked. Serve with salad and fruit. A sandwich would also go well, if calories allow. Makes about 10 cups. serving size is one cup as a side dish, 2 1/2 cups asmain entree.Number of Servings: 10Recipe submitted by SparkPeople user ANGEL1066.

The nutritional information for Pheasant Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 162.0

• Total Fat: 2.6 g
• Cholesterol: 51.0 mg
• Sodium: 649.2 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.6 g
• Protein: 17.3 g