King Edward Soup

King Edward Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 6 plum tomatoes, halved and sliced (about 3/4 pound)
  • 1 ½ cups finely chopped yellow squash
  • 2 (10 1/2-ounce) cans beef consommé
  • 2 teaspoons olive oil
  • 1 tablespoon fresh basil
  • 6 plum tomatoes, halved and sliced (about 3/4 pound)
  • 2 ½ cups water
  • + 8 more ingredients
    • 1 ½ cups finely chopped zucchini
    • 1 ½ cups chopped onion
    • 1 tablespoon fresh basil
    • 2 garlic cloves, minced
    • 2 teaspoons olive oil
    • 2 cups sliced mushrooms
    • 2 cups sliced mushrooms
    • 2 cups cooked long-grain rice

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.

View full recipe at My Recipes

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