Assorted wild mushrooms can be substituted for either the shitake or portobello.
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.
Yield: 8 servings (serving size: 1 cup).
CALORIES 226 (29% trom fat); FAT72g(sat3.2g mono 1.9g poly 1.2g); PROTEIN 19.45; CARB 21.1g,· FIBER 1.4g; CHOL 49mg; IRON 2.4mg; SODIUM 415mg; CALC 127mg