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King Edward Soup




Source of Recipe


Cooking Light






Recipe Introduction



This is a vegetable-rice soup that's been kid-tested. The result: Kids love it! (Adults will, too.)
This recipe can be found on page 20 of Cooking Light Annual Recipes 2002.






























List of 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 cans beef consomme -- (10 1/2-ounce)
  






Instructions



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






Final Comments


Preparation Time: 11 minutes
Cooking Time: 31 minutes
Yield: 9 cups = 6 servings (serving size: 1 1/2 cups).

Nutrition Facts (per Serving):
158 calories; 28.1 g carbohydrates; 0 mg cholesterol; 2 g fat; 525 mg sodium; 8 g protein; 44 mg calcium; 2 mg iron; 2.8 g fiber