2 tb Olive oil

2 tb Unsalted butter

3 Carrots cut into 1/2-in

-Dice 3 Celery stalks cup into

-1/2-in dice 1 md Parsnip, peeled cut into

-1/4-in dice 3 cl Garlic, minced and peeled

4 c Defatted canned or fresh

-Made chicken broth 3 c Drained crushed canned

Plum tomatos 1 c Dried lentils rinsed well

2 lb Pheasant/chicken/guinea

-hen Quartered with backbone 6 tb Italian parsley

1 tb Chopped fresh rosemary OR

1 ts Dried rosemary

1/4 ts Ground allspice

Fresh ground black pepper Salt to taste optional 3/4 c Dry sherry

Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb

parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes. While soup simmers, remove skin from pheasant and shred meat. Remove cover from soup, add shredded pheasant, shhery and remaining parsley. Serve immediately.