Prep time: 15 min.
Cook time: 1 hr
Ready in: 1hr 15 min.
Rolled Oats Soup
2 cups rolled oats
1 medium yellow onion, finely chopped
1 cup carrots, finely diced (or grated)
1 cup celery heart, chopped
1 cup mushrooms, sliced
4 cups chicken broth
1/3 cup parsley, chopped
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon wheat flour (optional)
Salt & Cayenne pepper to taste
1. Sauté the onions, carrots and celery with 2 tablespoons of butter over medium heat. Add 2 cups of water and let it simmer for 15 minutes.
2. Add the rolled oats, mushrooms and chicken broth to the pot. Allow them to cook over low medium heat for another 30 minutes stirring occasionally in order to prevent oats from sticking to the bottom of the pot.
Note: If the soup consistency is too liquid-like after 30 minutes of cooking, you may dissolve 1 teaspoon of flour in ¼ cup cold water and add it to the soup. The flour helps to absorb the liquid faster giving the soup a porridge-like texture.
3. Add chopped parsley when the soup is thoroughly cooked. Season well with salt and cayenne pepper.
4. Turn off the heat. Add the heavy cream and stir until well mixed. Serve hot immediately. Sprinkle with chopped parsley. Adding a few drops of freshly squeezed lemon juice will boost the flavor tremendously.
In order to enjoy the dairy-free version of the soup, simply omit the heavy cream. Then add more of the lemon juice accompanied by a generous drizzle of extra virgin olive oil. Noosh-e j?n!