Chicken, Mushroom and Wild Rice Soup with Bannock
Chicken, Mushroom and Wild Rice Soup
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.
In a large pot, melt margarine over low heat. Add onions, mushrooms, and curry powder and cook until the onions are tender.
Stir in wild rice, oregano, parsley, salt, pepper, cubed 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 or margarine until the mixture resembles coarse cornmeal.
Gradually mix in just enough water to make a soft, but not sticky, dough.
Shape into a ball, then flatten into a circle about 1 inch (2.5 cm) thick.
Place on a greased baking sheet and bake in a 425°F (220°C) oven for about 25 minutes or until lightly browned.
Cut in wedges and serve with soup.
Cremini mushrooms are also known as brown mushrooms. Large cremini mushrooms are called Portabellos.
|Per 850 g serving||Amount|
|Saturated Fat||18 g|
|Per 850 g serving||% Daily Value|