Chicken, Mushroom & Wild Rice Soup with Bannock
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| Soup: |
| 1 tbsp |
(15 mL) |
margarine |
| 1 medium |
|
onion, chopped |
| 1/2 lb |
(225 g) |
cremini mushrooms, sliced |
| 1 tsp |
(5 mL) |
curry powder |
| 1/2 cup |
(125 mL) |
raw wild rice, rinsed and drained |
| 1/2 tsp |
(2 mL) |
dried oregano |
| 1 tbsp |
(15 mL) |
chopped fresh parsley |
| 1/2 tsp |
(2 mL) |
salt |
| 1/4 tsp |
(1 mL) |
pepper |
| 4 |
|
boneless, skinless chicken breasts cooked and cubed |
| 3 cups |
(750 mL) |
chicken stock |
| 1 can |
(385 mL) |
evaporated skim milk |
| 3 tbsp |
(45 mL) |
flour |
In a large pot, melt margarine over low heat. Add onions, mushrooms, and curry powder and
stir-cook until 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. |
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| Bannock: |
| 3 cups |
(750 mL) |
all - purpose flour |
| 2 tbsp |
(30 mL) |
baking powder |
| 1 tbsp |
(15 mL) |
sugar |
| 1/2 tsp |
(2 mL) |
salt |
| 1/2 cup |
(125 mL) |
hard margarine or butter |
| 3/4 - 1 cup |
(175 - 250 mL) |
water |
Mix together flour, baking powder, sugar and salt. Cut in 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 thick. Place on
a greased baking sheet and bake in a 425ºF (220ºC) oven for about 25 minutes or until
lightly browned. Cut in wedges and serve with Chicken, Mushroom and Wild Rice Soup. Makes
4-6 servings.
Manitoba Chicken Producers
www.chicken.mb.ca |
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| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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