Creamy Mushroom Soup

1 can cream of mushroom soup

½–1 cup vegetable stock (adjust thickness to taste)

Sautéed mushrooms (about 1–2 cups)

½–1 can white beans or chickpeas, rinsed and drained (optional)

½–1 cup cooked rice (I used jasmine rice; wild rice or a wild rice blend would be even better)

1–2 tsp olive oil or butter

1 tsp Worcestershire sauce (or to taste)

1–2 tbsp sherry or red vermouth (or to taste)

Black pepper, thyme, and/or garlic powder to taste

In a medium pot over medium heat, sautée mushrooms or if already cooked, warm the sautéed mushrooms with a drizzle of olive oil or butter.
Add the red vermouth and cook for 1–2 minutes, stirring occasionally, until mostly evaporated.
Stir in the cream of mushroom soup and ½ cup vegetable stock.
Add the Worcestershire sauce and stir well.
If using, add the white beans or chickpeas.
Simmer gently for about 5–10 minutes, adding more stock or milk/cream as needed to reach your preferred consistency.
Taste and adjust seasoning with black pepper, thyme, and garlic powder.
Serve over wild rice!

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m