Ingredients
- 3 carrots (cut into)
- 1 1/4 in dice
- 1 parsnip
- 1 lentils well (dried rinsed)
- 4 c defatted (canned)
- 2 lb pheasant
- 3 c tomatos (drained crushed canned plum)
- 3 cup celery stalks (into)
- 3/4 c dry sherry
- 2 tb olive oil
- 2 tb butter (unsalted)
- 6 tb italian parsley
- 1 tb rosemary (chopped fresh)
- 1 ts rosemary (dried)
- 1/4 ts allspice (ground)
- some garlic
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.
