Lemony Basil Mushroom Soup - cooking recipe

Ingredients

1/4 c. margarine or butter
1 1/4 c. chopped onion
1 lb. fresh mushrooms, sliced
2 celery stalks, sliced
2 carrots, sliced
4 garlic cloves, minced
6 c. water
3 (10 3/4 oz.) cans condensed chicken broth
1 (10 3/4 oz.) cans condensed cream of chicken soup
1/2 c. chopped fresh basil
1 tsp. fresh ground pepper
1 tsp. lemon juice
1/2 c. uncooked wild rice
1/4 c. uncooked regular rice
1 lemon, sliced
grated Parmesan cheese

Preparation

In a 6-quart Dutch oven, melt margarine.
Saute onion, mushrooms, celery, carrots and garlic in margarine about 5 minutes. Stir in water, chicken broth, chicken soup, basil, pepper, lemon juice, wild and regular rice.
Cover.
Simmer over low heat until wild rice is tender, about 40 minutes.
Serve garnished with lemon slices and Parmesan cheese.
Yields 16 (1 cup) servings.