Wild Woods Mushroom Soup

By carol gorman

Ingredients

• 1 large onion, halved and thinly sliced Acme Fresh Market — 1 lb For $1.29 until 12/31
• 1/2 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 565 g mixed wild mushrooms (cremini, shiitake, oyster), stems removed, sliced Giant Eagle — 2 ea For $4.00 until 04/13
• 2 cloves garlic, minced
• 1 Tbsp. chopped fresh thyme
• 2-2/3 cups each 25%-less-sodium beef broth and water
• 1 cup cooked wild rice
• 1/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/4 cup chopped fresh chives

Preparation

Step 1

Cook onions in dressing in large saucepan on medium heat 3 to 5 min. or until crisp-tender, stirring frequently. Add mushrooms, garlic and thyme; cook 6 to 8 min. or until mushrooms are softened and browned, stirring frequently.

Add broth, water and rice; stir. Cook 8 to 10 min. or until heated through, stirring occasionally. Add cream cheese product; cook and stir 2 min. or until melted. Stir in chives.