If you've roasted a brace of pheasants, then it is simplicity itself to transform the carcasses into this deliciously tasty and nutritious soup. With nutty rice grains, tender mushrooms and herbs, it makes a perfect starter before a light main dish.
For a pheasant and lentil variation of this soup, add 1 tbsp crushed juniper berries with the wine when making the pheasant stock. After boiling the strained stock to reduce to 1.2 litres (2 pints), add 55 g (2 oz) green lentils and simmer for 30 minutes or until the lentils are just tender. Then add 12 freshly cooked or vacuum-packed chestnuts, chopped, and 1 finely sliced leek. Cover and simmer for a further 10 minutes or until the leek is tender. Garnish with celery leaves. Unlike other nuts, chestnuts are high in complex carbohydrates and low in fat. * Using poultry carcasses to make stock is a great way to get all the goodness left in the bones. If you don't have time to make stock into a soup right away, boil to reduce it (as in step 3) and then freeze it. Use it as a base for sauces or other soups at a more convenient time.
Unlike white rice, brown rice still contains the germ and bran of the rice grain and therefore offers more fibre and higher levels of the B vitamins than white rice. * Mushrooms contain the B vitamins B2, niacin and pantothenic acid, and they provide potassium as well as good quantities of copper. * Wild rice is not true rice but the seeds of a North American wild aquatic grass. Like rice it is gluten-free. It contains useful amounts of the B vitamins, particularly niacin, and dietary fibre.
B6 E, copper