Oatmeal Soup

By bridgetinma

This soup, from Marion Cunningham's "Lost Recipes," requires few ingredients. You can use leftover breakfast oatmeal for part of the oatmeal. You will be surprised how good it is, and how many compliments it garners. Be imaginative; if you don't happen to have any parsley, a scattering of chopped scallions would be a good substitute.

PER CUP: 100 calories, 4 g protein, 10 g carbohydrate, 5 g fat (3 g saturated), 12 mg cholesterol, 46 mg sodium, 1 g fiber.

Ingredients

• 3 tablespoons butter
• 1 onion, chopped fine (about 3/4 cup)
• 1/2 cup uncooked oatmeal (not instant)
• 6 cups chicken broth
• 1 cup cooked oatmeal (cooked according to package instructions)
• Salt and black pepper, to taste
• 3 tablespoons finely chopped parsley

Details

Servings 6

Preparation

Step 1

1. Melt butter in a large saucepan over medium-low heat. Stir in onion and cook, stirring often, just until onion is soft. Add uncooked oatmeal and stir constantly over medium-high heat (add a little more butter if needed) until oatmeal is slightly golden.

2. Stir in chicken broth and mix well. Bring to a simmer and add cooked oatmeal, stirring until it is well mixed. Season with salt and pepper to taste, and cook at a simmer for 5 minutes. Add the parsley and serve. Makes 8 cups of soup, about 6 servings.