.Pheasant Wild Rice Soup

1/2 cup Wild Rice - Cooked according to directions
2/3 lb. Bacon - chopped to very small bits
3/4 cup chopped onion
3/4 cup chopped celery
1/3 cup chopped green pepper
1/2 cup grated carrots
1 cup sliced mushrooms
2 lb. deboned pheasant cut up in small cubes
2 small cans chicken broth
2 small cans cream of mushroom soup
1 tbsp Dry Sherry
1/2 cup flour
1 cup half and half
salt and pepper to taste

Brown bacon and set aside. Brown pheasant chunks in bacon grease and set aside. Saute veggies (onions, celery, green pepper, carrots , and mushrooms) until onions become clear. Blend in flour then add 1 can of chicken broth then simmer ?? Stir until smooth.
Add remaining broth and cream of mushroom soup. Add bacon, pheasant. Bring to a boil stirring constantly, add cooked rice, then lower heat and low simmer for just a bit ( 30-60min)..
Add in Dry Sherry at this point. If it is too thick add some water. Lower heat below a boil then add half and half.

I Love This Recipe !!!
I have made this soup for the Hunters on the weekend & it has always been a HIT !!!
I have subisituded the wild rice with Gnocci , used cream of celery soup as part of the base, milk instead of half & half , cooked deboned pheasant legs instead of the uncooked meat , it is sooo easy to modify to your own taste & it dosen't take very long to make
You have to try it