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.
- cooking spray
- 1 (3 1/2 ounce) package shiitake mushrooms, quartered
- 1 (6 ounce) packagepresliced 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)
- 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.
- 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.
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!
This really hit the spot with my leftover thanksgiving turkey. I Love It Thanks