Ingredients

• 2 cups button mushrooms
• 10 ounces frozen chopped spinach
• 3 artichoke hearts (I use frozen but canned would probably be good too)
• 1 onion, diced
• 2 garlic cloves, minced
• 64 ounces chicken broth
• 2 tablespoons fresh parsley, chopped
• 2 cups cooked wild rice
• salt and pepper
• 2 tablespoons parmesan cheese, grated

Instructions

1. Halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. When mushrooms are about half done add onion. Stir often.

2. When mushrooms and onion are getting soft add garlic and saute for 1 minute. Chop artichoke hearts and spinach (if not already chopped) and add to pot. Stir to combine and cook just until heated through.

3. Add chicken broth, wild rice and parsley and bring to a boil. Reduce heat to a simmer and cook until everything is hot. Can keep on a low simmer for quite a while before serving. Would be good in a crock pot too! Top each bowl with a sprinkle of parmesan cheese.