Louis Cohen wrote:
> Now when I want to make soup using the stock and some veggies
> (probably carrots, celery, and onions), should I:
>
> - sauté the veggies (cook at relatively high temp in an open pot) and
> add the stock

This is what I would choose to do, making sure the veggies are finely diced.

> I will add the left-over roast pheasant meat not used in making the
> stock to the soup at the end.

Planning to add any herbs or spices?

I'll use some of the stock to cook
> some rice, which I'd add to the soup as well, close to or when
> serving.
>
Sounds to me like this would benefit from the addition of some wild rice.
No need to cook it separately if you have enough stock for the soup in your
pot. Then I'd stir in some cream.

Jill