Chicken, Mushroom and Wild Rice Soup with Bannock

Prep Time:
Cook Time: 45 min
Serves: 4

This creamy, hearty soup is surprisingly healthy, thanks to using evaporated milk in place of cream. Paired with bannock, a bread native to North America, this dish is a lovely example of Canadian cuisine.


Chicken, Mushroom and Wild Rice Soup with Bannock:

4 boneless, skinless chicken breast(s), cooked, diced
1 tbsp (15 mL) butter
1 tbsp (15 mL) margarine
1 onion(s), medium, chopped
1/2 lb (0.3 kg) cremini mushrooms, sliced
1 tsp (5 mL) curry powder
1/2 cup (125 mL) wild rice, drained and rinsed
1/2 tsp (2.5 mL) oregano, dried
1 tbsp (15 mL) parsley, fresh, chopped
1/2 tsp (2.5 mL) salt
1/4 tsp (1.25 mL) pepper
3 cups (750 mL) chicken broth
1 can evaporated skim milk
3 tbsp (45 mL) flour


3 cups (750 mL) all-purpose flour
2 tbsp (30 mL) baking powder
1 tbsp (15 mL) sugar
1/2 tsp (2.5 mL) salt
1/2 cup (125 mL) butter, cold
1/2 cup (125 mL) margarine, hard
3/4 - 1 cups (750 mL) water


Chicken, Mushroom and Wild Rice Soup with Bannock

1 In a large pot, melt margarine over low heat. Add onions, mushrooms, and curry powder and cook until the onions are tender.
2 Stir in wild rice, oregano, parsley, salt, pepper, cubed chicken, and stock.
3 Bring to a boil, cover, then reduce heat and simmer until the rice is tender (about 40-45 minutes).
4 Stir together evaporated milk and flour until no lumps remain.
5 Stir into soup and cook until slightly thickened.


1 Mix together flour, baking powder, sugar, and salt.
2 Cut in butter or margarine until the mixture resembles coarse cornmeal.
3 Gradually mix in just enough water to make a soft, but not sticky, dough.
4 Shape into a ball, then flatten into a circle about 1 inch (2.5 cm) thick.
5 Place on a greased baking sheet and bake in a 425°F (220°C) oven for about 25 minutes or until lightly browned.
6 Cut in wedges and serve with soup.