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.