Creamy Triple-Mushroom Bisque with Turkey
Assorted wild mushrooms can be substituted for either the shiitake or portobello.
Recipe by Cooking Light November 1998
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01/24/2013
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.
03/15/2011
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.
12/02/2010
This was delicious. Used leftover turkey, only one pack of wild rice blend, and baby bella mushrooms. Will definitely make again!
11/28/2010
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!
12/06/2008
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!
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