INGREDIENTS

1. cooking spray
2. 1 (3 1/2 ounce)packageshiitake mushrooms, quartered
3. 1 (6 ounce)package preslicedportabella mushrooms, halved
4. 1 (8 ounce)packagebutton mushrooms, quartered
5. 2 1/2cups chopped cookeddark turkey meat(about 12 ounces)
6. 1/4cupdry red wine
7. 1teaspoondried thyme
8. 1teaspoonbalsamic vinegar
9. 1/2teaspoonsalt
10. 1/8teaspoonground red pepper
11. 1 (16 ounce)canreduced-sodium fat-free chicken broth
12. 1/2cup thinly slicedgreen onions
13. 2tablespoons choppedfresh parsley
14. 3tablespoonsall-purpose flour
15. 2cups2% low-fat milk
16. 2 1/2cups cookedlong grain and wild rice blend(such as Uncle Ben’s)
17. 1/2cup tub-stylelight cream cheese
18. 8parsley sprigs (optional)

DIRECTIONS

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.