King Edward Soup

Becky Luigart-Stayner; Jan Gautro

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 11%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 8g
  • Carbohydrate: 28.1g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 525mg
  • Calcium: 44mg


  • 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


  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.
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