Chukar Vegetable Soup
(serves 6 to 8) 8 chukar breasts, cleaned and de-boned
2 32-ounce boxes of organic chicken broth (or make your own chicken stock from a whole organic chicken)
2 carrots, sliced
2 stalks celery, sliced
1 turnip or leek, sliced
10 brown mushrooms, sliced
½ onion, sliced
1/3 cup rice or orzo
½ teaspoon mace
A few sprigs of cilantro
Pinch of marjoram
Black pepper to taste
A handful of juniper berries Pour soup broth into a pot. Chop up carrots into bite-sized pieces. Do the same with celery and turnip or leek. Chop ½ onion into fine pieces. Add all vegetables to soup broth. Season with black pepper, salt, mace, and marjoram. Heat to boiling. Clean and place chukar breasts into pot and simmer on low for 30 minutes or until meat is cooked through. Take out birds, cut meat off bone. Add rice or orzo and let cook 15 minutes. Put meat back in pot and simmer. Add sprigs of cilantro right before serving.




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