Fall Soup of the Hunter with Pheasant and Cream of Lentils

This is a magnificently rich and hearty soup—almost a main course in itself—certainly a dramatic centerpiece for an informal buffet or supper. It is creamy and gamy at the same time and should be accompanied by a big, full-bodied, aromatic white wine, say, a Bâtard-Montrachet from the Côte d’Or of Burgundy. (See discussion; menu and wine suggestions.)