Mushroom, Basil, and Wild Rice Soup

2 plus quarts chicken stock
1 can cream of chicken soup
8 cups total of chopped veggies - including AT LEAST 2 1/2 cups mushrooms
(carrots, onions, celery, sweet red pepper)
1 bag fresh spinach -- cleaned, stems removed, and torn into pieces
1/2 cup white rice
1/4 to 1/2 cup wild rice
1 Tbsp. dried basil
1 lemon
salt and pepper to taste (I don't add any salt at all)
3 pods garlic - minced
Pam or butter

Cook wild rice in broth until done -- may be done the night before. While rice cooks, saute veggies and garlic in butter or Pam oor a combination of the two until soft but not brown. Add remaining broth, cream of chicken soup, spices and the juice of 1/2 a lemon. Add white rice and cook about 15 or so minutes more or until the rice is done. Stir in the spinach and cook a further 10 minutes.

Ladle into bowls and top with a thin lemon slice and a spoon of freshly grated parmeasan cheese.