Creamy Triple-Mushroom Bisque With Turkey

• cooking spray
• 1 (3 1/2 ounce) package shiitake mushrooms, quartered
• 1 (6 ounce) package presliced portabella mushrooms, halved
• 1 (8 ounce) package button mushrooms, quartered
• 2 1/2 cups chopped cooked dark turkey meat (about 12 ounces)
• 1/4 cup dry red wine
• 1 teaspoon dried thyme
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 (16 ounce) can reduced-sodium fat-free chicken broth
• 1/2 cup thinly sliced green onion
• 2 tablespoons chopped fresh parsley
• 3 tablespoons all-purpose flour
• 2 cups 2% low-fat milk
• 2 1/2 cups cooked long grain and wild rice blend (such as Uncle Ben's)
• 1/2 cup tub-style light cream cheese
• 8 parsley sprigs (optional)

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.

cooking spray, shiitake mushrooms, portabella mushrooms, button mushrooms, turkey meat, red wine, thyme, balsamic vinegar, salt, ground red pepper, chicken broth, green onion, parsley, allpurpose, milk, rice, cream cheese, parsley

Taken from www.food.com/recipe/creamy-triple-mushroom-bisque-with-turkey-206031 (may not work)