Creamy Triple-Mushroom Bisque With Turkey - cooking recipe

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)

Preparation

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.
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.