King Edward Soup

King Edward Soup Recipe
Becky Luigart-Stayner; Jan Gautro


6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 158
Caloriesfromfat 11 %
Fat 2 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 8 g
Carbohydrate 28.1 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 525 mg
Calcium 44 mg


2 teaspoons olive oil
2 cups sliced mushrooms
1 1/2 cups chopped onion
2 garlic cloves, minced
1 1/2 cups finely chopped yellow squash
1 1/2 cups finely chopped zucchini
2 1/2 cups water
2 cups cooked long-grain rice
1 tablespoon fresh basil
6 plum tomatoes, halved and sliced (about 3/4 pound)
2 (10 1/2-ounce) cans beef consommé


Heat the oil in a Dutch oven over medium-high heat. Add the mushrooms, onion, and garlic; sauté for 6 minutes or until tender. Add squash and zucchini; sauté 5 minutes. Add water and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes or until the vegetables are tender.

January 2001
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