Thanks for the suggestions and comments. It is pheasant stock - my
neighbor's boss is a huntin' 'n fishin' type, but doesn't eat what he
kills; sometimes the results fall to me.

Neither my wife nor I care much for pureed soups; it's just our
preference to have non-mushy veggies in visible pieces. Some of the
diners don't need any more cream in their diets, if you know what I
mean, so that's out as well. I like the peas, though.

Wild rice does sound like a good idea. My experience cooking rice in
the pot is that it absorbs too much liquid - I prefer the result of
cooking rice first, outside, and adding it cooked to the soup.

Got to go know and start cooking.

"Louis Cohen" > wrote in message >...
> I made a nice stock (or maybe a broth; I can never remember the distinction)
> from the carcass of a roast pheasant and some veggies. After allowing the
> stock to simmer for a while, I strained it and discarded the meat, bones,
> and veggies, which had given up their flavor to the stock.
>
> 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
> - sweat the veggies (cook at relatively low temp in a closed pot) and add
> the stock
> - simmer raw veggies in hot stock until cooked
>
> I will add the left-over roast pheasant meat not used in making the stock to
> the soup at the end. 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.
>
> Thanks
> ----------------------------------------------------------------------------
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"