1/4 c. butter
1 1/4 c. chopped onions
1 lb. fresh, sliced mushrooms
2 sliced celery stalks
2 sliced carrots
4 minced garlic cloves
6 c. water
3 cans condensed chicken broth
1 can condensed cream of chicken soup
1/2 c. fresh chopped basil or tbsp. dry basil and 1 (10 oz.) pkg. frozen
chopped spinach
1 tsp. lemon juice
1 tsp. ground pepper
1/2 c. uncooked wile rice
1/4 c. uncooked white rice
1 lemon, sliced
Grated Parmesan cheese

In a 6 quart Dutch oven, melt butter. Saute onions, mushrooms, celery, carrots and garlic in butter about 5 minutes. Stir in water, broth, soup, basil, pepper, lemon juice and rices. Cover and simmer over low heat about 40 minutes. Serve and garnish with a lemon slice and Parmesan cheese.