Creamy Triple-Mushroom Bisque With Turkey

Total Time
Prep 25 mins
Cook 25 mins

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 Nutrition


  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.
Most Helpful

I've made this recipe for years. Glad to see it here too. I usually omit the turkey and rice and add more wine and balsamic. It's always a hit and tastes very decadent!

Schmitty2456 July 27, 2009

This really hit the spot with my leftover thanksgiving turkey. I Love It Thanks

shipyardphil December 01, 2008