Sorrel-and-Rice Soup

Ingredients

• 2  garlic cloves minced
• 1.5 cups yogurt plain low-fat
• 31.5 ounce low-salt chicken broth canned
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 0.5 cup rice long-grain uncooked
• 0.3 teaspoon salt 
• 3 cups sorrel leaves thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• whisk

Directions

1. Bring broth to a boil in a large saucepan.
2. Add onion, rice, and garlic. Cover; reduce heat to low. Simmer 20 minutes or until rice is tender, stirring occasionally.
3. Add sorrel, salt, and pepper; cook, uncovered, 1 minute or until sorrel wilts.
4. 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.