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Creamy Pheasant Wild Rice Soup for the Crockpot | via MyOtherMoreExcitingSelf.com

Crockpot Creamy Pheasant Wild Rice Soup

ldurben@charter.net
A delicious comfort food classic using the crockpot and pheasant meat - although subbing chicken or turkey would work just as well here.
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Prep Time 45 minutes
Cook Time 6 hours 15 minutes
Total Time 7 hours
Course Main Course, Soup
Cuisine American
Servings 8

Equipment

  • Slow cooker
  • Cutting board
  • Sharp chef's knife
  • Whisk
  • Medium saucepan
  • Small mixing bowl

Ingredients
  

  • 4 cups chicken broth
  • 2 cups water
  • 2 whole pheasants meat deboned and cubed
  • 1 package Uncle Ben's long grain and wild rice
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 8 ounces fresh mushrooms, sliced
  • 1 teaspoon Lawry's Seasoned Salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups half-and-half

Instructions
 

  • Mix the broth, water, carrots, celery, mushrooms, pheasant, rice (including the seasoning packet) and Lawry’s salt (1 teaspoon or to taste) in the slow cooker. Cook on low for 6-8 hours or on high for 4 hours.
  • At the end of the cooking time, mix the salt, pepper and flour in a small bowl. In a medium saucepan over medium heat, melt the butter. Stir in flour mixture by tablespoon to the melted butter to form a roux (fancy word for thickening agent).
  • Then, while still on the heat, whisk in the half and half, a little at a time, into the roux until mixed completely and smooth. It will be thick and look a little like smooth mashed potatoes
  • Stir this mixture into the soup in the crockpot, then let it cook on low for 15 more minutes. 
  • Serve hot in bowls with some crusty bread on the side.
Keyword crockpot soup, pheasant meat, pheasant wild rice soup, wild rice soup
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