Pheasant Ragout Soup

Steps

1. push Clove 3 pc Yellow Onion 1 pc
2. put Pheasant 2 pc whole Water 4 l in large pot
3. boil up
4. skim when needed in the meantime
5. add Ginger 1 pc small 2 cm Onion Pepper 10 pc unmilled Garlic 2 clove Leek 1 pc small Bay Leaf 2 pc Salt 0.5 tbsp
6. cook uncovered until it softens
7. drain Soup in colander keep
8. debone Meat
9. cut Meat into pieces
10. melt Duck Fat 1 tbsp in large pot
11. add Yellow Onion 1 pc chopped
12. fry until it gets glassy
13. add Soup Chanterelle 50 g soaked Tarragon 1 tsp dried Carrot 4 pc cut into cubes/diced Parsley Root 2 pc cut into cubes/diced Kohlrabi 1 pc cut in pieces Celery Root 0.5 pc cut into cubes/diced
14. cook low heat until it softens
15. add Meat
16. mix Sour Cream 250 ml fatty Flour 3 tbsp Mustard 1.5 tsp
17. add Soup a little bit to avoid lumping
18. Soup add Mixture slowly
19. boil up
20. add Salt 1 tsp Lemon Juice 1 tbsp optional more if needed