Creamy Vegetable Rice Soup!

1/2 c. brown rice
1 c. water
1 T. olive oil
1 onion, diced
2 carrots, diced
3 ribs celery, diced
8 oz. mushrooms, sliced
1 can cream of chicken soup
1 c. almond milk
1 c. water
1 t. black pepper
1 t. crushed red pepper

Simmer rice and water in a saucepan until cooked.  Meanwhile, saute onion, carrots, celery, and mushrooms in olive oil until soft.  Add vegetables to rice in the saucepan.  Mix in chicken soup, milk, water, and spices and bring to a boil.  Remove from heat and ladle into bowls.