1 medium onion chopped-yield ½ cup
¼ cup butter
¼ cup all purpose flour
½ teaspoon seasoned salt
¼ teaspoon ground pepper
3 cups chicken broth
5 medium cucumbers, about 2 lb. peeled
2 cups cubed boiled pheasant
½ cup long grain rice + ½ cup wild rice
2 tablespoons lemon juice
2 bay leaves
1 cup light cream
¼ cup snipped parsley

In 3-quart saucepan, cook onion in butter until tender not brown.  Blend in flour, seasoned salt and ground pepper.  Stir in chicken broth.  Cook and stir until thickened and bubbly.  Add cucumbers.  Cover and simmer for 10 minutes.  Pour half the mixture ate a time into blender container.  Cover and blend on medium speed for 30 seconds.  Return all to saucepan.

Stir in pheasant, uncooked rice, lemon juice and bay leaves.  Return to boiling.  Reduce heat, cover and simmer 20 to 25 minutes or until rice is tender.  Remove bay leaves.  Stir in cream and parsley; heat through.  Season to taste.  Garnish with fresh parsley.
Makes 6 servings.  Can be frozen.