½lbdried green lentils-if you have specialty stores near you, look for lentils du puy, they are the tastiest and have the best texture.
½ozmixed dried boletesrehydrated in cold water-(I used equal parts of dried slippery jacks, leccinums, boletus rex-veris (Spring Porcini) and boletus subglabripes, it turned out awesome.
Salt and pepper to taste
A couple tablespoons of cooking oilsuch as grapeseed or canola
Instructions
Rehydrate the mushrooms at least thirty minutes before cooking in cold water. When the mushrooms have softened, agitate them by swishing them around in the water for a bit, (I like to shake them in a mason jar to really remove any grit) then take out the mushrooms with a slotted spoon, or small tongs, strain the mushroom liquid through a fine strainer to remove any grit, then add it back to the mushrooms.
Saute the carrots, onion and celery in the oil for 5 minutes until they soften a bit, then add the pheasant stock and legs, then bring to a boil. When the mixture comes to a boil, reduce the heat to a gentle simmer and cook for 1.5 hours, or until the pheasant legs are very tender and the drumstick bone moves easily, but doesn't fall apart totally.
Allow the pheasant legs to cool, then remove all the meat from the bones, starting first by removing the pin bones from the drumstick portion of the leg so that none get mixed in with the meat by accident.
Add the meat back to the soup, then add the lentils and continue cooking for about 25 minutes, or until the lentils are tender, but not mushy. Season the soup to taste with kosher salt and pepper, then serve.