Preparation Time: 15 Minutes

Cook Time: 45 Minues

Cut: Boneless chicken


1 Tbsp (15 ml) butter or margarine
1 medium onion, chopped
1/2 lb (225 g) cremini (brown) mushrooms, sliced
1 tsp (5 ml) curry powder
1/2 cup (125 ml) raw wild rice, rinsed and drained
1/2 tsp (2.5 ml) dried oregano
1 Tbsp (15 ml) chopped fresh parsley (optional)
1/2 tsp (2.5 ml) salt
1/4 tsp (1.25 ml) pepper
1 lb (450 g) boneless skinless chicken breasts, cut into bite size pieces
3 cups (750 ml) chicken stock
1 can evaporated skim milk
3 Tbsp (45 ml) 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