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…

Continue Reading Episode 20 – Homemade Pheasant Noodle Soup