When I got married in 1990 one of the first things my mom did was subscribe me to Southern Living Magazine. This recipe is from 1996.
Sherried Mushroom Soup
Ingredients
Scale
- 2 Tablespoons butter
- 1 small onion, chopped
- 1/4 teaspoon garlic powder
- 2 10.5 ounce cans condensed chicken broth, undiluted
- 3 10.5 ounce cans cream of mushroom soup, undiluted
- 1 cup milk
- 2 Tablespoons sour cream
- 1 Tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
- 1 cup brown rice, uncooked
- 1/2 cup dry sherry
- 1/4 teaspoon pepper
- 1 8 ounce package sliced fresh mushrooms
Instructions
- Melt butter in a 3-quart saucepan over medium-high heat
- Add onion and garlic powder, and cook, stirring constantly, until tender
- Add broth, reduce heat, and simmer 5 minutes
- Combine soup and next 4 ingredients, stirring with a wire whisk until blended
- Stir into broth mixture
- Add rice and next 3 ingredients; cook 20-30 minutes or until rice is tender and soup is thickened.
- Serve with toasted, buttered french bread.