A good cook knows how to make use of what’s on hand. And if he or she has a fertile imagination, the possibilities are endless. That’s especially true when making soup.
That’s the situation I found myself in after returning from a pheasant hunting trip a couple of days ago. No only did I have some nice pheasants — actually it was the meat from the backbones of about a dozen birds — the last of my garden beans, some tomatoes that had been ripening after they were picked about a week ago and some freshly dug carrots made my endeavor quite easy.
I decided on a little pearled barley as well as some egg noodles to thicken the soup. The result was a little more than 2 quarts of soup, which will make a nice lunch for three or four days.
Pheasant Vegetable Soup
2 cups cooked pheasant, chopped
3 carrots, sliced
2 cups green beans
½ cup pearled barley
1 small onion, diced
1 stalk celery, diced
1 tablespoon tomato paste
6 tomatoes, skins removed or 1 14½-ounce can
4 cups chicken or pheasant broth
1 cup egg noodles
Salt and pepper to taste
Place all ingredients in stock pot and cook until vegetables are done
Note: I cooked the backbones in a pot of water, using the broth and the meat for the soup. You also could use chicken and canned broth.