My Recipe: Creamy Mushroom Bisque with Chicken recipe

by: khammerle Creamy Mushroom Bisque with Chicken

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This is a modified recipe from the 1999 Cooking Light Annual Recipe Book. I've found this variation is easier to make anytime and isn't overly thick. This makes a nice big pot of soup to last a few days.

Created on : 02-11-2009

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Ingredients ( 12-16 servings )

16-20 oz. of sliced mushrooms (qty = preference)
2.5 cups cooked & chopped chicken (or turkey)
1/2 cup red cooking wine
2 tsp. dried thyme
2 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. ground red pepper
32 oz. fat-free, less-sodium chicken broth
3/4 cup thinly sliced green onions
3-4 TB chopped fresh parsley
6 TB all-purpose flour
4 cups 2% milk
1 full pkg of cooked long-grain & wild rice blend (like Uncle Ben's)
1 tub-style light cream cheese

Directions

Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Add turkey & nrcy 6 ingredients (through & including broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in onions and chopped parsley.
Place flour in a bowl; gradually add milk, stirring constantly with a whisk until well-blended. Add milk mixture to mushroom mixture; bring to a boil. Cook 1 minute or until thick. Reduce heat; add cream cheese and stir until completely melted. Add cooked rice. Stir & serve. Will keep stored in fridge for several days.