Golden Spinach Mushroom Soup

• 3 tablespoons canola oil
• 1 cup diced sweet onion
• 1 (16 ounce) bag fresh spinach, chopped
• 1 (8 ounce) package mushrooms, diced
• 2 stalks celery, including leaves, thinly sliced
• 1 pinch dried oregano, or to taste
• salt and ground black pepper to taste
• 1 (32 ounce) container chicken broth
• 1 quart water
• 1/2 cup uncooked white rice
• 1 small lemon, zested

1. Heat canola oil in a large pot over medium-low heat. Add onion; cook and stir until softened, 5 to 8 minutes. Stir in spinach, mushrooms, and celery; cook until heated through, about 5 minutes. Season with oregano, salt, and pepper.
2. Pour chicken broth and water into the pot. Stir in rice and lemon zest. Bring soup to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.

canola oil, sweet onion, fresh spinach, mushrooms, stalks celery, oregano, salt, chicken broth, water, white rice, lemon

Taken from www.allrecipes.com/recipe/258580/golden-spinach-mushroom-soup/ (may not work)