Creamy Triple-Mushroom Bisque With Turkey

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.

• Ready In: 50 mins
• Serves: 8
• Yields: 1 cup

Ingredients

•  cooking spray
• 1 (3 1/2ounce) 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.