Harvest Rice Soup

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

 * 1) Cook Onion in margarine in Dutch oven.
 * 2) Stir in sweet potatoes, broth and 1 cup water. Bring to a boil.
 * 3) Reduce heat, cover, and simmer 10 minutes.
 * 4) Transfer sweet potato mixture and remaining 1 cup water to blender; process until smooth. #Return to Dutch oven; stir in rice, sherry and nutmeg.
 * 5) Cook 5 minutes or until heated through.
 * 6) Ladle into soup bowls.
 * 7) Combine yogurt and brown sugar; dollop by tablespoon on each serving of soup.
 * 8) Garnish with cilantro leaves, if desired.