A delicious mushroom dish for any occasion!
Divide the pheasant into pieces (double the number, see O), rinse, dry and fry in hot clarified butter all around.
Add the cleaned, coarsely chopped greens and the peeled, quartered onion and fry as well. Cover everything well with water and season with salt.
Add spices and mushrooms and simmer at moderate temperature for about 90 minutes. Drain clear soup and boil at high temperature to 1 liter. Pour through a sieve lined with a muslin cloth and season to taste with sherry, salt and freshly ground pepper.
Strips of sugar snap peas and carrots or pearl peas can serve as a garnish.
but a wonderful strong festive soup.
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