Roast the pheasant in a 400 F oven for 35 minutes. Cool and debone, reserving the meat for the soup. For stock: Deglaze the roasting pan by placing it on top of a burner over medium high heat. Add the port and scrape up the bits. Add the bones and deglazed liquid to a medium sized soup pot. Add the carrot, onion, leek and 8 cups of water. Bring to a boil, reduce the heat and simmer for 1 1/2 hours. Strain. For the soup: Heat the butter in a small soup pot. Add the onion, red pepper and garlic and saute for 2 minutes. Add reserved pheasant meat, tomato paste, peaches, marmalade, thyme, sherry and stock. Bring to a boil, reduce heat and simmer for 8 to 10 minutes . In a small bowl whisk the beurre manie until smooth. Slowly whisk in a cupful of soup and whisk back into soup 1 spoonful at a time. Simmer for 5 minutes or until slightly thickened. Whisk in cream and season with salt and pepper. Makes 4 to 6 servings. Formatted for MasterCook by Mardi Desjardins email@example.com September 23, 1997. Recipe by: "Soups from the Market" by Brad McCrorie, 1992, p.44 Posted to MC-Recipe Digest V1 #798 by Mardi Desjardins
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|Serving Size: 1 Serving (520g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 41 (38%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 14.3mg||4 %|
|Sodium 134.1mg||5 %|
|Potassium 156.9mg||4 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 9.8g|
|Protein 0.8g||1 %|
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Calories per serving: 109
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