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King Edward Soup

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.