Recipe
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.
Contributed By: Recipe by Manitoba Chicken Producers
Ingredients
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
Bannock:
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
Instructions
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.
Bannock
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.