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Oatmeal Soup
- 2 T butter or olive oil
- 1 onion, finely chopped (about 3/4 cup)
- 1/2 cup uncooked Steel Cut Oats, plus 1 cup cooked (They did not specify--so Karen did!)
- 6 c chicken broth (Karen reccomends salt free chicken or vegetable broth)
- Salt and pepper to taste
- 3 T parsley, finely chopped
Melt butter in large skillet or pot over medium-low heat. Add onion and cook, stirring often, just until onion is soft, about 5 minutes. Add uncooked oatmeal and cook over medium-high heat, stirring constantly and adding more butter if needed, until oatmeal is slightly golden, 3 minutes.
Stir in broth and salt and pepper to taste. Bring to simmer and add cooked oatmeal, stirring until well mixed. Simmer 5 minutes. Add parsley and serve.
Yield: 4 servings: Each serving: 175 calories; 1,329 mg sodium (reduce sodium by using salt free chicken broth); 4 mg cholesterol; 8 .1 g fat; 19.1 g carbs (2.7 g fiber); 5.9 g protein.
Supplement for a complete meal with 2 ounces of chicken breast, shredded, or 6 oz. cubed silken lite firm tofu with each serving for a two block meal.
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©2002, 2003,
2004, 2005 Karen Krooskos Bowers
Karen's Kitchen
2660 Highlands Blvd.
Spring Valley, CA 91977
Ph: 619-697-7269 Fax: 619-469-8092
karen@karenskitchen.com