Onion-oat soup

Yield: 4 Bowls

Measure Ingredient
1 cup Thinly sliced onions
⅔ cup Thinly sliced carrots
2½ cup Low-fat or fat-free chicken or vegetable stock,or water
½ teaspoon Dried chives
½ teaspoon Dried mixed herbs
\N dash Salt
\N \N Lots of ground pepper
¼ cup Quick oats
⅔ cup Evaporated skimmed milk

Bring the stock or water to a boil in a good-sized saucepan or small Dutch oven. Add the onions, carrots, chives, mixed herbs, salt and pepper. Lower the heat and simmer 15 minutes or until the carrots are tender. Sprinkle in oats, add milk, and cook gently, uncovered, for 5 minutes. Serve very hot.

This makes enough to fill four of my favorite soup bowls exactly.

Posted By asg36656@... (Kristin Satterlee) On rec.food.recipes or rec.food.cooking

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