Ingredients
| 6 | good-sized zucchini, sliced, but not peeled |
| 1 | large onion, coarsely chopped |
| 1/3 Cup | raw white rice |
| 2 | 10 3/4-ounce cans chicken broth |
| 2 Can | water |
| 2 Teaspoon | curry powder |
| 1 Teaspoon | Dijon mustard |
| 1 Cup | plain yogurt |
Instructions
Combine zucchini, onion, rice, chicken broth and water in a large soup pot. Simmer 15-20 minutes until rice is done and zucchini is very tender. Allow to cool. Pour mixture into food processor or blender and puree. Stir in curry powder, mustard and yogurt. Serve hot or cold.
