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Main dishes

Cream of Wild Mushroom Soup with Bacon

photo by:kraft
This savory Cream of Wild Mushroom Soup takes only 40 minutes to prepare, thanks to a head start from PHILADELPHIA Cream Cheese Spread.
time
prep:
40 min
total:
40 min
servings
total:
6 servings

What You Need

1
lb.  mixed fresh mushrooms (shiitake, cremini, oyster), stems removed, sliced
1/4
cup  butter, divided
1/4
cup  flour
2
cans  (14.5 oz. each) fat-free reduced-sodium chicken broth
1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
2
Tbsp.  milk
1
tsp.  garlic powder
1/8
tsp.  ground white pepper
2
Tbsp.  chopped fresh chives
3
slices  OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked

Make It

COOK mushrooms in 1 Tbsp. butter in large skillet on medium heat 5 min. or until tender; set aside. Add remaining butter to large saucepan on medium heat. Add flour; cook and stir 2 to 4 min. or until mixture forms smooth paste.

ADD broth gradually to flour mixture, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Stir in cream cheese spread, milk and garlic powder; cook 2 to 3 min. or until heated through, stirring frequently. Stir in cooked mushrooms. Season with pepper.

SERVE topped with chives and bacon.

Kraft Kitchens Tips

Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious soup.
Make Ahead
This delicious soup can be made ahead of time. Cool, then refrigerate up to 2 days. If necessary, thin soup with additional chicken broth before reheating.
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