Creamy Mushroom Soup with Sherry – Level Up!
Variations/Additions (choose one or two):

Smoked Salmon Swirl: Add a few flakes of canned smoked salmon right before serving. It adds a lovely salty, smoky flavor that complements the mushrooms beautifully.
Parmesan Crisps: Grate some Parmesan cheese onto a baking sheet lined with parchment paper and bake at 350F (175C) for 5-8 minutes until golden brown and crispy. Use these as a garnish.
Truffle Oil Drizzle: If you have truffle oil, just a tiny drizzle adds a luxurious touch.
Lemon Zest: A little grated lemon zest brightens up the flavors nicely.
Side Dish Ideas (to make it a more complete meal):

Simple Green Salad: A basic salad with lettuce, a light vinaigrette, and maybe some cherry tomatoes.
Garlic Toast: Toasted baguette slices rubbed with garlic and drizzled with olive oil.
Crusty Bread for Dipping: A good sourdough or French bread is perfect for soaking up the creamy soup.
Spinach Salad with Warm Bacon Dressing (slightly more effort): Canned spinach, warmed bacon bits (you can buy pre-cooked), and a simple vinaigrette.
To really make it feel gourmet:

Presentation: Serve in nice bowls. Garnish with chopped parsley or chives if you have them.
Wine Pairing: A dry Sherry or a crisp Sauvignon Blanc would pair beautifully with the soup!

Here’s, a slightly more detailed recipe for the Creamy Mushroom Soup :

Ingredients:

1 can (10.75 oz) Canned Cream of Mushroom Soup
1 can (8oz) Canned Mushrooms, drained and chopped
1/4 cup Dry Sherry
1 tsp Garlic Powder
1/2 tsp Thyme
Splash of Heavy Cream or Milk (optional)
Salt & Pepper to taste
Instructions:

Sauté the chopped mushrooms in a little olive oil with garlic powder until softened (about 5 minutes).
Deglaze the pan with Sherry, letting it simmer for about a minute.
Stir in the Cream of Mushroom Soup and Thyme. Heat through gently.
If desired, add a splash of heavy cream or milk to make it extra creamy.
Season with salt & pepper to taste.
Serve hot, garnished as you like!