Lentil Pheasant Soup

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Time to Prepare this Recipe 1 hours Prep: 20 minutes Cook: 1 hours
Calories Per Serving and Nutrition Information 492 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

2 tablespoons olive oil
2 tablespoons butter, unsalted
3 each carrots diced
3 each celery stalks diced
1 medium parsnip peeled
3 cloves garlic minced
4 cups chicken broth
3 cups tomatoes crushed
1 cup lentils dried
2 pound pheasant
6 tablespoons italian parsley
1 tablespoon rosemary leaves chopped
1 teaspoon rosemary leaves dried
1/4 teaspoon allspice ground
3/4 cup sherry dry

Directions

Heat oil and butter in s soup pot.

Add carrots, onions, celery, parsnip and garlic.

Cook, covered, over medium heat for 15 minutes to wilt vegetables.

Stir once.

Add broth, tomatos, lentils, pheasant legs and backbone.

Simmer, partially covered, for 15 minutes.

Add pheasant breasts and simmer another 15 minutes.

Remove legs and breasts; reserve. Leave backbone in.

Add 4 Tb parsley, rosemary, allspice, pepper and salt.

Stir and simmer, covered, another 20 minutes.

While soup simmers, remove skin from pheasant and shred meat.

Remove cover from soup, add shredded pheasant, shhery and remaining parsley.

Serve immediately.

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Nutrition Facts

Serving Size 376g
Amount per Serving
Calories 492 40% of calories from fat
% Daily Value*
Total Fat 22.0g34%
 Saturated Fat 7.0g34%
 Trans Fat 0.0g
Cholesterol 112mg37%
Sodium 256mg11%
Total Carbohydrate 26.0g9%
 Dietary Fiber 9.0g38%
 Sugars 6.0g
Protein 47.0g94%
Vitamin A 100%  Vitamin C 31%
Calcium 7%  Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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