Lemony Basil Mushroom Soup - cooking recipe

Ingredients

1 1/4 c. chopped onions
1 lb. fresh mushrooms, sliced
1 c. sliced celery
1 c. sliced carrots
4 garlic cloves, minced
1/4 c. margarine or butter
6 c. water
3 (10-3/4 oz.) cans condensed chicken broth
1 (10-3/4 oz.) can condensed cream of chicken soup
1/2 c. chopped fresh basil (1 tbsp. dry basil leaves and a 10 oz. pkg. frozen chopped spinach, thawed may be substituted for fresh basil leaves)
1 tsp. pepper
1 tsp. lemon juice
1/2 c. uncooked wild rice, rinsed
1/4 c. uncooked regular rice
Lemon slices
Grated Parmesan cheese

Preparation

In 5 quart Dutch oven, saute onions, mushrooms, celery, carrots and garlic in margarine until tender. Stir in water, chicken broth, cream of chicken soup, basil, pepper, lemon juice, wild and regular rice. Bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes or until wild rice is tender. Garnish each serving with lemon slice and Parmesan cheese. 16 (1 c.) servings.