Harvest Rice Soup

Description
Makes 6 servings

Ingredients

 * 1/2 cup chopped Onion
 * 1 tablespoon margarine
 * 3/4 pound sweet potatoes or yams, peeled and diced
 * 2 10-1/2-ounce cans low-sodium chicken broth, undiluted
 * 2 cups water, divided
 * 2 cups cooked rice
 * 2 tablespoons sherry
 * 1/4 teaspoon nutmeg
 * 1/4 cup plain nonfat yogurt
 * 1 tablespoon brown sugar
 * Fresh cilantro leaves for garnish (optional)

Directions
Cook Onion in margarine in Dutch oven. Stir in sweet potatoes, broth and 1 cup water. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.

Transfer sweet potato mixture and remaining 1 cup water to blender; process until smooth. Return to Dutch oven; stir in rice, sherry and nutmeg. Cook 5 minutes or until heated through. Ladle into soup bowls.

Combine yogurt and brown sugar; dollop by tablespoon on each serving of soup. Garnish with cilantro leaves, if desired.