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Rolled Oats Soup

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Soups are mainly considered comfort food and they are quite convenient indeed. They can be served for lunch, dinner, part of an appetizer, hot, cold, etc. But what makes them really palatable is the way all the ingredients come together to make a fulfilling taste.The rolled oats soup is one of my go-to soups. Basically it can be put together in the matter of few minutes with the ingredients that are so common in any household pantry and the rest relies on your patience. It is gluten-free, can be modified to be appealing to lactose intolerant folks and it makes a great baby food when pureed. What more can you ask for from a humble soup?

 

Prep time: 15 min.

Cook time: 1 hr

Ready in: 1hr 15 min.

Level: Intermediate

Serves: 4

 

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Rolled Oats Soup

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Ingredients

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

 

Directions:

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.

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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.

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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!

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