Zuppa di Fagiano con Funghi e Pomodori (Pheasant Soup with Mushrooms and Tomatoes)

Ingredients

• 1 pheasant, cut into pieces (about 2 pounds / 900g) 1 pheasant, cut into pieces (about 2 pounds / 900g)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pheasant pieces and brown them on all sides. Remove the pheasant from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
4. 4.
   Return the pheasant pieces to the pot and add the diced tomatoes, chicken or vegetable broth, bay leaf, dried thyme, salt, and pepper.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the pheasant is tender and cooked through.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Zuppa di Fagiano hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pheasant — Ensure that the pheasant is fresh and properly cleaned before cooking. If pheasant is not available, you can substitute it with chicken or turkey.
• Mushrooms — Use a mix of different mushrooms such as cremini, shiitake, or porcini to add depth of flavor to the soup.
• Tomatoes — If fresh tomatoes are not in season, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For a richer flavor, you can deglaze the pot with a splash of white wine after sautéing the onions and garlic.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before serving.
• Serve the soup with crusty bread on the side to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.
• Feel free to add other vegetables such as carrots or celery for added depth and nutrition.

Serving advice

Serve the Zuppa di Fagiano in individual bowls, making sure to include a generous amount of pheasant meat, mushrooms, and tomatoes in each serving. Sprinkle fresh parsley on top for a pop of color and freshness. Accompany the soup with crusty bread for a complete and satisfying meal.

Presentation advice

Present the Zuppa di Fagiano in rustic ceramic bowls or deep plates to showcase its comforting nature. Garnish each serving with a sprig of fresh thyme or a drizzle of olive oil for an elegant touch. Serve with a side of crusty bread and a glass of red wine for a truly authentic Italian dining experience.