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Chicken, Mushroom and Wild Rice Soup with Bannock

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.
Serves: 4
Cook Time: 45 min


Chicken, Mushroom and Wild Rice Soup

4 boneless, skinless chicken breast(s), cooked, diced
1 tbsp butter
1 tbsp margarine
1 onion(s), medium, chopped
½ lb cremini mushrooms, sliced
1 tsp curry powder
½ cup wild rice, drained and rinsed
½ tsp oregano, dried
1 tbsp parsley, fresh, chopped
½ tsp salt
¼ tsp pepper
3 cups chicken broth
1 can evaporated skim milk
3 tbsp flour


3 cups all-purpose flour
2 tbsp baking powder
1 tbsp sugar
½ tsp salt
½ cup butter, cold
½ cup margarine, hard
¾ - 1 cups water

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

  6. Mix together flour, baking powder, sugar, and salt.

  7. Cut in butter or margarine until the mixture resembles coarse cornmeal.

  8. Gradually mix in just enough water to make a soft, but not sticky, dough.

  9. Shape into a ball, then flatten into a circle about 1 inch (2.5 cm) thick.

  10. Place on a greased baking sheet and bake in a 425°F (220°C) oven for about 25 minutes or until lightly browned.

  11. Cut in wedges and serve with soup.

Helpful Tip

Cremini mushrooms are also known as brown mushrooms. Large cremini mushrooms are called Portabellos.

Nutrition Info

Per 850 g serving Amount
Protein88 g
Fat33 g
Saturated Fat18 g
Carbohydrate117 g
Fibre6 g
Sugar19 g
Cholesterol230 mg
Sodium1560 mg
Per 850 g serving % Daily Value
Vitamin A30
Vitamin C130
Vitamin B6190
Vitamin B1278