Creamy Triple-Mushroom Bisque with Turkey

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

Yield: 8 servings (serving size: 1 cup)

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)

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.

Nutritional Information

Calories:

226 (29% from fat)

Fat:

7.2g (sat 3.2g,mono 1.9g,poly 1.2g)

Protein:

19.4g

Carbohydrate:

21.1g

Fiber:

1.4g

Cholesterol:

49mg

Iron:

2.4mg

Sodium:

415mg

Calcium:

127mg