King Edward Soup

Name: King Edward Soup
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 consomme

11 ingredients

1 steps

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 consomme

Directions

1

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