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Chicken, Mushroom, and Wild Rice Soup With Bannock


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  • Soup:
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 1/2lb cremini mushrooms, sliced
  • 1 tsp curry powder
  • 1/2 cup wild rice
  • 1/2 tsp oregano
  • 1 tbsp fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 chicken breasts cooked and cubed
  • 3 cups chicken stock
  • 1 can (385ml) evaprated skim milk
  • 3 tbsp flour
  • Bannock:
  • 3 cups flour
  • 2 tbsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup butter
  • 3/4-1 cup water


Servings 4


Step 1

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

Mix together flour, baking powder, sugar and salt. Cut in butter until the mixture resembles coarse cornmeal. Gradually add just enough water to make a soft, but no sticky, dough. Shape into a ball, then flatten into a circle about 1 inch thick. Place on a greased baking sheet and bake in a 425F oven for about 25 minutes or until slightly browned. Cut into wedges and serve with soup.

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