2 (4 ounce) cans sliced mushrooms, drained
1 (1 ounce) package dry low sodium chicken soup mix
10 teaspoon dried basil
1 teaspoon dried dill weed
1 1/2 cups water
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups shredded Cheddar cheese
Place mushrooms in a bowl with water, salt, pepper and celery seed. Add chicken stock and stir to coat. Add basil, dill weed and water to mushroom soup; stir and cook 5 minutes; set aside.
Add mushrooms and broth to mushrooms soup; stir and cook 5 minutes. Add cheese and mushroom mixture to soup; mix well and serve over rice.