Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian

TRIPLE-MUSHROOM BISQUE WITH TURKEY

Written By: Peggy Korody - Nov• 04•14

It’s turkey time and it’s never too early to make plans for leftovers!   Many like to make soup, so I thought I would share something different than the typical turkey noddle soup.  I have been making this soup for years because I love its creaminess.  So, if you are looking for something to warm you up on a brisk fall afternoon or evening, give this a try.  I hope you enjoy it.

Photo by Doug Korody

Photo by Doug Korody

TRIPLE-MUSHROOM BISQUE WITH TURKEY

Ingredients

  • Cooking spray
  • 3½ oz. Shiitake mushrooms*, quartered
  • 6 oz. Portobello mushrooms**, sliced and halved
  • 8 oz. Button mushrooms, quartered
  • 2½ cups dark-meat turkey (about 12 ounces), chopped, cooked
  • ¼ cup dry red wine
  • 1 tsp dried thyme
  • 1 tsp balsamic vinegar
  • ½ tsp salt
  • 1/8 tsp ground red pepper
  • 1 16 oz. can fat-free, less-sodium chicken broth or homemade broth
  • ½ cup green onion, thinly sliced
  • 2 Tbsp. fresh parsley, chopped
  • 3 Tbsp. all-purpose flour
  • 2 cups reduced-fat milk
  • 2½ cups cooked long-grain and wild-rice blend, such as Uncle Ben's***
  • ½ cup tub-style light cream cheese
  • Parsley sprigs, for garnish, optional

Instructions

  1. 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 and next 6 ingredients (turkey through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in onions and chopped parsley.
  2. Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended. Add milk mixture to mushroom mixture, and bring to a boil. Cook for 1 minute or until thick. Reduce heat; add rice and cream cheese, stirring until cheese melts. Garnish with parsley sprigs, if desired.

Notes

* If you can’t find fresh shiitake mushrooms you can use the dried kind, just rehydrate in warm water 20 minutes, drain, rinse, then slice.

** You can use the baby Portobello mushrooms and just quarter if you like.

*** To cut down on the sodium content, when I make my long-grain and wild-rice I do not add the spice packet. The soup ingredients has enough herbs and spices, you won’t miss it.

http://rd4health.com/1535/triple-mushroom-bisque-with-turkey/

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