Cream of Fennel Soup

1/2 c dry sherry or white wine 1 tsp minced garlic 2 medium minced onions 2 heads fresh fennel 4 c rich vegetable stock 1 T grated orange rind 1/2 c nonfat, plain yogurt 2 tsp herbal salt substitute or regular salt to taste 1/2 tsp freshly ground pepper In a large pot, heat sherry or wine. Add garlic and onions and cook for 10 min. stirring frequently until onion is soft, not brown. Remove leaves and outer layer from fennel head. Chop remaining head and stalks finely. Add to pot and cook 30 min. more at medium low heat. Add water if fennel starts to brown. Add stock and orange rind, boil. Reduce heat and cook over very low heat for 30 min. or until vegetables are very tender. Puree soup in blender. If serving cold, refrigerate. Just before serving, stir in yogurt, salt and pepper. If serving hot, rewarm soup after pureeing and stir in yogurt, salt and pepper just before serving.