Creamy Triple-Mushroom Bisque with Turkey

5 Reviews
ADD YOUR REVIEW
Yield
8 servings (serving size: 1 cup)
November 1998
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 226
  • Caloriesfromfat 29%
  • Fat 7.2g
  • Satfat 3.2g
  • Monofat 1.9g
  • Polyfat 1.2g
  • Protein 19.4g
  • Carbohydrate 21.1g
  • Fiber 1.4g
  • Cholesterol 49mg
  • Iron 2.4mg
  • Sodium 415mg
  • Calcium 127mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

DonnaAtkins's Review

DonnaAtkins
January 24, 2013
Outstanding! My friend said this was so delicious that she wanted to swim in it! It's a great creamy soup with a real comfort food feel. Using a mix of mushrooms really helps the flavors shine through.

pmarie's Review

kawelter
March 16, 2011
Not really sure why this recipe has so many good ratings. I felt the flavors were muddy, and the seasoning unremarkable. A good mushroom soup/bisque should be rich and earthy. This many mushrooms requires a really big pan; a point I was surprised was not emphasized in the directions. Crowding the mushrooms in an average skillet does not allow them to cook properly, or release their moisture.

JenniferM's Review

pmarie
December 03, 2010
This was delicious. Used leftover turkey, only one pack of wild rice blend, and baby bella mushrooms. Will definitely make again!

mjmayinsf's Review

mjmayinsf
November 28, 2010
Store was out of shitake and almost out of portobella, so I mostly used cremini, and added 1/2 oz. dried porcini for extra flavor. Had 16 oz. dark meat, so that's what I used. Added 8 oz. liquid and still quite thick. Agree with others - will double wine and balsamic next time for more robust flavor (marsala would work, too). Definitely making this again!

kawelter's Review

JenniferM
December 06, 2008
Excellent! I used leftover rotisserie chicken and just wild rice and omitted the cream cheese, and I look forward to eating it for lunch over the next couple of days. Great recipe!