|The Soup Book|
|by Brigid Allen|
This is a guide to making soups throughout the year, not just as appetizing starters but as the core of the meal.
Results 11 - 20 of 36 for pheasant soup
Heat oven to 350 degrees. Place pheasant in square pan, 9 x 9 x 2 inches. Mix soup, cider, Worcestershire ... sprinkle with 1/2 teaspoon paprika. Serves 2-3.
Place celery pieces ... remaining ingredients except soup and milk. Mix ... degrees for 2 1/2-3 1/2 hours. Serve with sauce poured over pheasant and rice.
Heat oven to 350 degrees. Put pheasant in baking dish. ... and pour over pheasant. Sprinkle with paprika. Bake uncovered for 1 1/2 to 2 hours until tender.
Mix all ingredients and add the onion and seasoning. Bake in a greased casserole at 350 degrees for about 1 hour.
Brown pheasant (shake in flour ... ingredients. Heat and pour over pheasants. Sprinkle with paprika. Bake at 350 degrees, uncovered, for 1 1/2 to 2 hours. Serves 6.
Empty small package ... 1 chicken or pheasant in serving pieces ... rice. Mix together soups and milk. Pour ... Bake for 1 hour at 375 degrees. use no salt.
Put pheasants in large pot ... Skim and add soups. Continue cooking ... place on platter. Pour rice around meat. Pour rest of broth over meat and serve.
Sprinkle soup mix into buttered ... soup mix. Add pheasant pieces. Dilute soup ... Uncover, sprinkle with onion rings. Cook 15 minutes longer. Serves 6.
Cut pheasant up like you ... pieces in butter and chopped onion. Pour sauce over browned pieces, bake in covered dish at 350°F for 1 to 1 1/2 hours.
Sprinkle soup mix in buttered ... soup mix. Add pheasant pieces. Dilute canned ... degrees for 1 hour and 15 minutes. Uncover and bake 15 minutes longer.
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