Cream of Wild Mushroom Soup with Bacon
- 1 lb. mixed fresh mushrooms (shiitake, cremini, oyster), stems removed, sliced
- 1/4 cup butter, divided
- 1/4 cup flour
- 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 2 Tbsp. milk
- 1 tsp. garlic powder
- 1/8 tsp. ground white pepper
- 2 Tbsp. chopped fresh chives
- 3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked
- Cook mushrooms in 1 Tbsp.
- butter in large skillet on medium heat 5 min.
- or until tender; set aside.
- Add remaining butter to large saucepan on medium heat.
- Add flour; cook and stir 2 to 4 min.
- or until mixture forms smooth paste.
- Add broth gradually to flour mixture, stirring constantly; cook on medium heat 5 min.
- or until broth is thickened, stirring frequently.
- Stir in cream cheese spread, milk and garlic powder; cook 2 to 3 min.
- or until heated through, stirring frequently.
- Stir in cooked mushrooms.
- Season with pepper.
- Serve topped with chives and bacon.
mushrooms, butter, flour, chicken broth, philadelphia cream cheese, milk, garlic powder, ground white pepper, fresh chives, butcher
Taken from www.kraftrecipes.com/recipes/cream-of-wild-mushroom-soup-bacon-150543.aspx (may not work)