Episode 20 – Homemade Pheasant Noodle Soup
https://youtu.be/wuSynbpR5uA Ingredients 2 Tbsp butter 2 carrots, peeled and sliced 1/4" thick 3 celery stalks, chopped 1/4" thick 1/2 white onion, well chopped 2 cloves garlic, minced 4 Tbsp butter 8 Tbsp all purpose flour 1 bay leaf 1 tsp dried marjoram 1 tsp dried thyme 1 potato, washed, peeled, and well chopped Chicken Broth Salt and Pepper, to taste Olive oil 1 pheasant, breasts and legs 1/2 c. kale, de-stemmed and chopped 1 c. egg noodles, more if preferred Directions: In a large saucepan over medium heat, melt 2 Tbsp butter then add carrot, celery, and onion (mirepoix). Cook, stirring constantly until onions become translucent. Add garlic and cook until aromatic. Remove everything from pan and set aside. Melt…