Fragrant Brown Rice & Mushroom Soup

3/4 cup long grain brown rice
6 oz mushrooms, finely chopped
1 medium onion, finely chopped
1 large stalk celery, finely chopped
1 tsp ground mustard
1 tsp ground black pepper
1/2 tsp salt
1/4 tsp ground coriander
1/8 tsp ground cardamon
1/8 tsp ground cinnamon
1/8 tsp ground cloves
6 cups beef bouillon or stock
1/3 cup chopped fresh cilantro leaves
1/4 cup nonfat plain yogurt
3 TBS finely chopped green
onions including some tops

Combine all ingrediends, except cilantor leaves, yogurt and green onions in a 3 1/2 quart slow cooker. Cover and cool on LOW 5-6 hours or until rice is tender. Stir in chopped cilantro. Ladle into soup bowls and garnish each serving with a dollop of yogurt and chopped green onion. Makes 8-10 servings.

Category:  Soups
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