Lemon Basil Mushroom Soup

• 1/4 cup margarine or butter
• 1 1/4 cups chopped onion
• 1 lb fresh mushrooms, sliced
• 4 garlic cloves, minced
• 3 (10 3/4 oz) cans condensed chicken broth
• 10 3/4 can condensed cream of chicken soup
• 6 cups water
• 1/2 cup chopped fresh basil
• 1 teaspoon fresh ground pepper
• 1/2 cup uncooked wild rice
• 1/4 cup uncooked regular rice
• 1 lemon, sliced
• grated parmesan cheese

In 6-quart Dutch oven, melt margarine. Saute onions, 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 4 minutes. Serve garnished with lemon slices and Parmesan cheese, if desired. 16 cup (1 cup ) servings. (But don't leave the lemon slices in too long; they'll make the soup a little too tart.)

One tablespoon dry basil leaves and one 10 oz pkg. frozen chopped spinach, thawed, can be substituted for fresh basil leaves.

This is Corey Thomaston's favorite. In fact, he asked me to make again for another study session!