1 c. chopped onion
1 c. sliced celery
2 (4 oz.) cans mushrooms (stems and pieces)
2 cloves garlic, minced or 1/2 tsp. garlic powder
1/4 c. butter
2 1/2 qts. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
1 pkg. (6 oz.) long grain and wild rice with seasoning

Combine onion, carrots, celery, mushrooms, garlic and butter in a large sauce pot; saute until tender. Add chicken broth; stir in remaining ingredients. Bring soup to a boil; reduce heat. Cover and simmer 30 minutes.