Creamy Pheasant Soup

Instructions

1. 1

   Begin by finely chopping the onion and garlic cloves.

2. 2

   In a large pot, melt the butter over medium heat.

3. 3

   Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent.

4. 4

   Add the pheasant meat to the pot and cook until it is browned on all sides.

5. 5

   Slice the mushrooms and add them to the pot, cooking for an additional 5 minutes.

6. 6

   Pour in the chicken broth and bring the mixture to a boil.

7. 7

   Reduce the heat to low and let the soup simmer for about 30 minutes, allowing the flavors to meld.

8. 8

   Stir in the heavy cream and season with salt and pepper to taste.

9. 9

   Continue to simmer for another 10 minutes, stirring occasionally.

10. 10

    Once the soup is creamy and well-seasoned, remove it from the heat and serve hot.