Partridge Carcass Soup - cooking recipe

Ingredients

3 partridge carcasses
2 chicken bouillon cubes
2 large carrots, cut up
1 large onion, chopped
3 sprigs parsley, chopped
2 ribs celery with leaves, sliced
1 medium potato, cubed
1/4 c. white wine
1/4 c. sour cream

Preparation

Place carcasses in stew pot, add remaining ingredients, except wine and cream.
Add water almost to cover and bring to boil. Turn down heat and simmer for 1 hour.
Strain the liquid into another pan.
Remove carcasses and set aside.