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Spinach And Wild Rice Soup With Pumpkin Seed Pesto

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Ingredients

6 1/4 cups water

1 cup wild rice

1 large onion, finely chopped

1 large carrot, halved lengthwise and thinly sliced crosswise

1/4 cup dried porcini mushrooms, coarsely broken up and rinsed

3 cloves garlic, minced

1 1/2 teaspoons salt

1/4 teaspoon thyme

1/8 teaspoon nutmeg

2 packages (10 ounces each) frozen chopped spinach

1/4 cup hulled pumpkin seeds (pepitas)

1/2 cup packed fresh basil leaves

2 tablespoons lemon juice

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