In a 5 quart or larger pot, saute until tender:

1/4 c. butter
1 1/4 c. chopped onion
12 oz. sliced fresh mushrooms
1 c. sliced celery
1 c. sliced carrots
4 minced garlic cloves

Stir in:

10 c. chicken stock or 3 cans chicken broth with 6 cans water
1 (10 3/4 oz.) can cream of chicken soup
1 tbsp. dry basil or 1/2 c. fresh chopped basil
1 (10 oz.) pkg. frozen spinach
1 tsp. pepper
1 tbsp. lemon juice
1 pkg. UNCLE BEN'S® wild rice (without the seasoning mix) or 1/2 c. uncooked wild rice & 1/4 c. raw white rice

Bring to a boil. Simmer 40 minutes or until rice is tender. Garnish with lemon slices floating on top. Serve with extra lemon quarters to squeeze to taste and grated Parmesan cheese.