1 Tbsp butter or margarine
1 medium onion, chopped
1/2 lb cremini (brown) mushrooms, sliced
1 tsp curry powder
1/2 cup raw wild rice, rinsed and drained
1/2 tsp dried oregano
1 Tbsp chopped fresh parsley (optional)
1/2 tsp salt
1/4 tsp pepper
1 lb boneless skinless chicken breasts, cut into bite size pieces
3 cups chicken stock
1 can evaporated skim milk
3 Tbsp flour
In a large pot, melt butter over low heat. Add onions, mushrooms, and curry powder; 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.
Serve with Bannock