7 c. pheasant stock
1 c. wild rice, rinsed
1/2 c. diced onion
1/2 c. diced carrots
1/2 c. celery
2 strips smoked bacon, diced
4 tbsp. unsalted butter
Toasted almonds
1/2 c. sliced mushrooms
1 1/2 c. heavy cream
2 tbsp. flour
Salt
Pepper (fresh white)
2 tbsp. minced parsley
1/4 c. sherry

Make stock. Bone pheasant and reserve.

Rinse rice and boil in 2 cups water for 3 minutes. Drain and repeat boiling again for 2 minutes. Drain.

Saute rice, onion, celery, carrots and bacon in 2 tablespoons butter in Dutch oven until vegetables are crisp-tender, about 3 minutes. Stir in stock. Heat stirring constantly, to boiling; reduce heat. Add pheasant, this should be boned and cut or shredded into bite size pieces. Simmer covered, stirring occasionally for 40 minutes or until the rice is tender.

Add mushrooms. Stir in 1 cup of cream. Mix the remaining 2 tablespoons butter and the flour in small bowl; whisk into soup. Cook, stirring constantly until soup thickens and bubbles 1 minute. Add sherry and almonds. Stir in the remaining 1/2 cup cream if you want a thinner soup. Season to taste with salt and pepper. Serve immediately, sprinkle with parsley, in a warm tureen.