Good friend and adamant upland bird hunter Christopher Claunch called me the other day and asked if he could drop by with some pheasant soup. We chatted. “ You have brought me and I am soon to consume pheasant soup. Can you edify us all with just how it is that you make pheasant soup. Well sure. As usual, I have not written down my recipe so I am going to look at the soup and figure it out from there ( laughter). I base everything on legumes or lentils. That is because of the energy that they provide and the nutrients but that is a different story for a different time. I boil lentils and make it chicken bullion with lentils for about 15 min. until they are soft, with onions and garlic. I used red pepper flakes and put them in everything because I like a little spice in it. Then I add into the broth, carrots, red peppers that are roasted by me, not the ones that you buy in the jar, and zucchini. I bring that to a boil and I dropped in fresh mushrooms, some chopped basil, some pheasant that I cut into cubes, and I had a little bit of chicken sausage for flavor. I then cook it off until the vegetables are al dente and serve it right away. Yellow lentils are actually yellow split peas. So it has a little bit of the consistency of split pea soup but a flavor that is out of this world. That’s how the pheasant soup comes out.