Game soup

Game soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
2-3 game bird carcases, cooked or raw
1.5 litres good beef stock
2 teaspoons mixed fresh herbs, chopped
or 1/2 teaspoon dried herbs
3 juniper berries, crushed
60g butter
60g ham, diced
1 onion, diced
1 small carrot, diced
1 tender stick celery, diced
60g mushrooms, sliced
3 tablespoons plain flour
salt and freshly ground black pepper
60ml port or sherry
60-90g game bird meat, cooked and cut into small strips
croutons, to garnish

Method

  1. Simmer carcases, stock, herbs and juniper berries together for 1½ hours. Strain into a bowl and wash out the saucepan.
  2. In same saucepan, melt butter and brown ham and vegetables. Stir in flour and cook for 2 minutes. Remove from heat, cool a little, then add 1.25 litres warm stock and stir until smoothly blended.
  3. Return to heat and stir until boiling. Season with salt and pepper and add port or sherry and the meat. Cover and simmer for 20–30 minutes or until vegetables are tender. Serve garnished with croûtons.
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