Creamy Triple-mushroom Bisque With Turkey

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• cooking spray
• 1 (3 1/2 ounce) package shiitake mushrooms, quartered
• 1 (6 ounce) package presliced portabella mushrooms, halved
• 1 (8 ounce) package button mushrooms, quartered
• 2 1/2 cups chopped cooked dark turkey meat (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 reduced-sodium fat-free chicken broth
• 1/2 cup thinly sliced green onion
• 2 tablespoons chopped fresh parsley
• 3 tablespoons all-purpose flour
• 2 cups 2% low-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
• 8 parsley sprigs (optional)

Recipe

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