Sorrel-and-Rice Soup

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)

Preparation

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.