Wild Woods Mushroom Soup

• 1 large onion, halved and thinly sliced
• 1/2 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 565 g mixed wild mushrooms (cremini, shiitake, oyster), stems removed, sliced
• 2 cloves garlic, minced
• 1 Tbsp. chopped fresh thyme
• 2-2/3 cups each 25%-less-sodium beef broth and water
• 1 cup cooked wild rice
• 1/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/4 cup chopped fresh chives

1. Cook onions in dressing in large saucepan on medium heat 3 to 5 min.
2. or until crisp-tender, stirring frequently.
3. Add mushrooms, garlic and thyme; cook 6 to 8 min.
4. or until mushrooms are softened and browned, stirring frequently.
5. Add broth, water and rice; stir.
6. Cook 8 to 10 min.
7. or until heated through, stirring occasionally.
8. Add cream cheese product; cook and stir 2 min.
9. or until melted.
10. Stir in chives.

onion, garlic, thyme, beef broth, rice, philadelphia, fresh chives

Taken from www.kraftrecipes.com/recipes/wild-woods-mushroom-soup-132781.aspx (may not work)