Classic, simple, and earthy, this excellent mushroom soup will serve you well. It freezes up perfectly for future homey dinners in, and has such a rich flavor in dishes like green bean casserole. I love it with crusty sourdough to sop up the little that's left in the bowl. My subtle twist on this recipe is switching out the typical wine or vermouth for dark beer. A stout, porter, or dark ale will work just fine, and adds a lovely malty spicy bass note to the soup.