3 lg. or 4 med. zucchini (or more or less), sliced
1/2 c. chopped onion
1/4 c. long-grain rice
Chicken stock to cover zucchini, or 2 (10 3/4 oz.) cans chicken broth, strained, + water to cover zucchini
1 tsp. salt
1 tsp. curry powder (approximately)
1 tsp. Dijon mustard (approximately)
1/2-1 c. nonfat yogurt

In a large soup pot combine zucchini, onion, rice, chicken stock, water and salt (add more water, if necessary, to cover zucchini). Simmer for 15 minutes or until zucchini are tender.

Puree in blender, adding curry powder, mustard, and yogurt to taste. Eat warm or cool. This soup freezes well. Reheat frozen soup for best results. Eat immediately or cool for later.