Recipe - Lentil Pheasant Soup

2 tablespoon Olive oil
2 tablespoon Unsalted butter
3 Carrots cut into 1/2in
Dice
3 Celery stalks cup into
1/2in dice
1 md Parsnip, peeled cut into
1/4in dice
3 cl Garlic, minced and peeled
4 cup Defatted canned or fresh
Made chicken broth
3 cup Drained crushed canned
Plum tomatos
1 cup Dried lentils rinsed well
2 pound Pheasant/chicken/guinea
hen Quartered with backbone
6 tablespoon Italian parsley
1 tablespoon Chopped fresh rosemary OR
1 teaspoon Dried rosemary
One fourth teaspoon Ground allspice
Fresh ground black pepper
Salt to taste optional
Three fourths cup Dry sherry

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini