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Sorrel-and-Rice Soup

Yield 5 servings (serving size: 1 cup)
This soup can be served hot or cold. For variations in taste, substitute sorrel with arugula, watercress, or spinach.

Ingredients

  • 3 (10 1/2-ounce) cans low-salt chicken broth
  • 1 cup chopped onion
  • 1/2 cup uncooked long-grain rice
  • 2 garlic cloves, minced
  • 3 cups thinly sliced sorrel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups plain low-fat yogurt
  • Minced fresh parsley (optional)

Nutrition Information

  • calories 157
  • caloriesfromfat 14 %
  • fat 2.5 g
  • satfat 1 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 8.1 g
  • carbohydrate 26 g
  • fiber 2.2 g
  • cholesterol 4 mg
  • iron 2.7 mg
  • sodium 253 mg
  • calcium 173 mg

How to Make It

  1. Bring broth to a boil in a large saucepan. Add onion, rice, and garlic. Cover; reduce heat to low. Simmer 20 minutes or until rice is tender, stirring occasionally. Add sorrel, salt, and pepper; cook, uncovered, 1 minute or until sorrel wilts.

  2. Place yogurt in a bowl. Gradually add 3/4 cup broth mixture to yogurt, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan, and cook over low heat 1 minute or until thoroughly heated (do not boil). Ladle soup into bowls, and sprinkle with parsley, if desired.