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:
50mins
SERVES:
8
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

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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