Sorrel-And-Rice Soup

• 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)

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.

lowsalt, onion, longgrain rice, garlic, sorrel, salt, pepper, yogurt, fresh parsley

Taken from www.myrecipes.com/recipe/sorrel-and-rice-soup (may not work)