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

1. Cook mushrooms in 1 Tbsp.
2. butter in large skillet on medium heat 5 min.
3. or until tender; set aside.
4. Add remaining butter to large saucepan on medium heat.
5. Add flour; cook and stir 2 to 4 min.
6. or until mixture forms smooth paste.
7. Add broth gradually to flour mixture, stirring constantly; cook on medium heat 5 min.
8. or until broth is thickened, stirring frequently.
9. Stir in cream cheese spread, milk and garlic powder; cook 2 to 3 min.
10. or until heated through, stirring frequently.
11. Stir in cooked mushrooms.
12. Season with pepper.
13. 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)