You know how to live.
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Having New England Clam Chowder tonight served in Bread bowls. Currently cooking down the potatoes, carrots, celery and onion to prep for the sour cream and clams.
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That’s the best way to serve clam chowder.
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Bravo! Looks fresh as “F”
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LOL. You can tell we are an aged population on this site. Fresh AF. Not Fresh as F
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The next great keyboard war. 
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every Sunday is my turn to cook, as designated by the boss. I made a cheddar brocolli soup with beer bread.
FAIL, clearly I did something wrong.
The beer bread was decent, but the soup had a chemical taste to it and was the consistency of salsa, LOL. It was the equivalent of the mens and womens hoop teams in the Northwest the past couple of days.
The recipe called for 3 tablespoons of Vermouth, as a non drinker, I went to the liquor store and bought the cheapest brand I could find, maybe that’s the culprit?
Fortunately Raisin Canes was still open.
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Sweet or dry vermouth?
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My wife makes Chicken Enchiladas very similar to these somewhat regularly, now that you bring it up it has been awhile. She does 95% of the cooking. I bring home the bacon.
Tonight is spaghetti with meat sauce robusto. The marinara has diced tomatoes, sweet peppers, olives, and portobello mushrooms.
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That’s sweet.
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Sweet, and that’s only the cheapest if you’re at the wine store, which has limited supply of many things other than straight wine - there are much less expensive vermouths out there.
is that not something you should cook with?
There are better things. Cooking with inexpensive alcohol isn’t normally bad. FWIW, I would have found an inexpensive pinot grigio vs vermouth. That’s just me, I also live somewhere where I can get alcohol of various types pretty easily.
This may help a little.
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I use dry vermouth all the time in cooking (and occasionally in a perfect martini 
), but I’m generally using it to deglaze a pan of sautéed chicken, etc. I never use sweet vermouth for cooking (although I occasionally make a perfect Manhattan using it ). If I’m deglazing a pan of beef, I’ll use an inexpensive red wine or cheap brandy.
I’m not sure what the rest of your recipe called for, or how much of any other ingredient, but what you described above does not sound like the result of using 3 tablespoons of sweet vermouth.
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The best part of having honey baked ham on Sunday is having ham hock soup on Tuesday. The morning of boiling the bone and the dark ham pieces for the soup base gets the house smelling really good. Will cook my cornbread before dinner so it’s nice and warm.
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