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