Creamy Triple-Mushroom Bisque with Turkey

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Assorted wild mushrooms can be substituted for either the shiitake or portobello.

Ingredients:

cooking spray

1 (3 1/2-ounce) package shiitake mushrooms, quartered

1 (6-ounce) package presliced portobello mushrooms, halved

1 (8-ounce) package button mushrooms, quartered

2 1/2 cups chopped cooked dark-meat turkey (about 12 ounces)

1/4 cup dry red wine

1 teaspoon dried thyme

1 teaspoon balsamic vinegar

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1 (16-ounce) can fat-free, less-sodium chicken broth

1/2 cup thinly sliced green onions

2 tablespoons chopped fresh parsley

3 tablespoons all-purpose flour

2 cups 2% reduced-fat milk

2 1/2 cups cooked long-grain and wild-rice blend (such as uncle ben's)

1/2 cup tub-style light cream cheese

parsley sprigs (optional)

Directions:

1. Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Add turkey and next 6 ingredients (turkey through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in onions and chopped parsley.
2. Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended. Add milk mixture to mushroom mixture, and bring to a boil. Cook for 1 minute or until thick. Reduce heat; add rice and cream cheese, stirring until cheese melts. Garnish with parsley sprigs, if desired.

By RecipeOfHealth.com