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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 29%
  • Fat: 7.2g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 19.4g
  • Carbohydrate: 21.1g
  • Fiber: 1.4g
  • Cholesterol: 49mg
  • Iron: 2.4mg
  • Sodium: 415mg
  • Calcium: 127mg

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

  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.
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