Pheasant Soup with Fresh Peaches and Sherry

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 amdesjar@mb.sympatico.ca 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 <amdesjar@mb.sympatico.ca> on Sep 23, 1997