Harvest Chicken Soup

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery,
1 cup finely chopped carrots
1/2 cup finely chopped onions
1 Tbsp. fresh parsley or 1 tsp. dried parsley
1 clove garlic minced
1/4 tsp. dried thyme
1/2 cup beer
1/2 cup rice
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
2 cups cubed cooked chicken
In a large saucepan, combine the first ten ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add rice; Cover; bring back to a boil. Reduce heat; simmer for 15 minutes.
Add mushroom soup and chicken. Heat through, but don’t boil.
Note: This soup can be made vegetarian by using vegetable broth and vegetable bouillon adding a can of white beans or lentils in place of the chicken.
1/3 cup barley may be used in place of the rice.