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. butter
6 c. water
3 (10 3/4 oz.) cans condensed chicken broth
10 3/4 oz. can condensed cream of chicken soup
1/2 c. chopped 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

In 5 quart Dutch oven, saute onions, mushrooms, celery, carrots and garlic in butter 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 cup) servings.