Creamy Triple-Mushroom Bisque With Turkey |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My friend served this at a dinner party last night, and all of us in attendance asked for the recipe. She said it was from an old issue of Cooking Light. This is a wonderful and rich tasting bisque and doesn't taste light at all! The original recipe states 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 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) |
Directions:
1. Place a large saucepan coated with cooking spray over medium-high heat until hot.
2. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender.
3. Add turkey and next 6 ingredients (turkey through broth); bring to a boil.
4. Cover, reduce heat, and simmer 20 minutes.
5. Remove from heat; stir in onions and chopped parsley.
6. Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended.
7. Add milk mixture to mushroom mixture, and bring to a boil.
8. Cook for 1 minute or until thick.
9. Reduce heat; add rice and cream cheese, stirring until cheese melts.
10. Garnish with parsley sprigs, if desired.
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