Quail, Mushroom and Wild Rice Soup

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 2 Hours - Cook Time: 40 min

Ingredients

Quail, Mushroom & Wild Rice Soup

12 Quail Breast

4 Strips of Bacon

16 oz Baby Bella Mushrooms

1 Yellow Onion

2 Large Carrots

4 Celery Stalks

5 Garlic Cloves

1 cup(s) Kale, Chopped

2 cup(s) Long Grain Wild Rice

4 cup(s) Mushroom Stock

4 cup(s) Chicken Stock

1/2 cup(s) Heavy Cream

1 tbsp Butter, unsalted

8 Thyme sprigs

1 Bay leaf

Fresh Italian Flat Leaf Parsley

3 tbsp Poultry Seasoning

Black Pepper

Salt

Olive Oil

Poultry seasoning

6 tbsp Rubbed Sage

4 tbsp Ground Thyme

2 tbsp Marjoram

2 tbsp Ground White Pepper

1 tbsp Ground Rosemary

1 tbsp Ground Nutmeg

Instructions

Quail, Mushroom and Wild Rice Soup

Step #2 - Wash and remove stems from mushrooms. Divided the mushrooms in half. Use half the mushrooms to make mushroom stock, by filling a container with 4 cups of cool water then add mushrooms and allow to sit for a few hours.

Step #3 - After a few hours, remove Mushrooms from stock. Wash and rinse your wild rice, then add to the stock. Allow to soak for at least 30 minutes.

Step #4 - Dice Onion, Garlic, Celery and Carrots.

Step #5 - Gather all ingredients together so that theyre ready to use.

Step #6 - Slice Bacon into small pieces

Step #7 - Add Dutch Oven to stove top with heat set to Medium High. Add 1 tablespoon of Butter and allow to melt.

Step #8 - Add Bacon to large Dutch oven and cook until crispy

Step #9 - Remove to plate.

Step #10 - Add Onions to bacon grease.

Step #11 - Add carrots and celery

Step #12 - Add salt and pepper and poultry seasoning

Step #13 - Cook 4 to 5 minutes

Step #14 - Add half the mushrooms

Step #15 - The mushrooms will have a lot of water that needs to cook off.

Step #16 - Cook until soft, about ten minutes

Step #17 - Add garlic and cook for 2 more mintues

Step #18 - Pour in wild rice and four cups of mushroom stock that we made.

Step #19 - Pour in four cups of chicken stock

Step #20 - Add bay leaf

Step #21 - Using butchers twine, tie the thyme springs together. This will make them easier to remove later.

Step #22 - Add thyme to dutch oven.

Step #23 - Sprinkle in 1-2 more tablespoons of poultry seasoning. Add plenty of salt and pepper. Taste and add more seasoning if needed

Step #24 - Cover and allow to reach a boil, then reduce to a simmer. Cook for 40 minutes

Step #25 - While your soup is cooking, cut each quail breast in half.

Step #26 - With ten minutes to go, fish out bay leaf and thyme springs.

Step #27 - Add Quail Breast to Dutch oven and allow to cook the final ten minutes.

Step #28 - Turn off heat add 1 cup of chopped kale

Step #29 - Pour in 1/2 cup heavy cream

Step #30 - Taste and add in additional seasoning if needed.

Step #31 - Add 2 tablespoons of bacon grease or butter to another skillet. Add other half of mushrooms and sauté until crispy.

Step #32 - When mushrooms are crispy, turn off heat and sprinkle with salt.

Step #33 - Garnish with crispy bacon and crispy mushrooms and flat left parsley.