Spicy Thai Mushroom Soup

• 1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
• 1 lb. sliced fresh mushrooms
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 red pepper, cut into strips
• 1/4 cup flour
• 1/2 cup coconut milk
• 2 tsp. Sriracha sauce (hot chili sauce)
• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. 2% milk
• 1 tsp. garlic powder
• 1/4 cup fresh cilantro

1. Heat 1/4 cup dressing in large saucepan on medium heat.
2. Add vegetables; cook and stir 4 to 5 min.
3. or until onions and peppers are crisp-tender.
4. Add flour; cook and stir 1 min.
5. Stir in coconut milk, then Sriracha sauce.
6. Gradually stir in broth; cook 20 min.
7. or until soup is thickened, stirring frequently.
8. Mix cream cheese spread, 2% milk, garlic powder and remaining dressing until blended.
9. Add to soup; cook and stir on medium-low heat 2 to 3 min.
10. or until heated through.
11. Serve topped with cilantro.

sesame dressing, mushrooms, onion, red pepper, flour, coconut milk, sriracha sauce, chicken broth, philadelphia cream cheese, milk, garlic powder, fresh cilantro

Taken from www.kraftrecipes.com/recipes/spicy-thai-mushroom-soup-156673.aspx (may not work)