On Tue, 13 Oct 2009 19:35:42 -0400, "Cheryl" >
wrote:

>
>"Felice" > wrote in message
...
>> Just had this for lunch, and stashed the rest in the freezer for cold
>> winter days.Sounds weird, but tastes great:
>>
>> OATMEAL SOUP GUADALAJARA
>>
>> 5/8 cup rolled oats
>> 1/2 onion, quartered
>> 2 cloves garlic, halved
>> 1 large tomato, seeded and quartered
>> 1/2 green pepper, in 1-inch pieces
>> 3 tablespoons butter
>> 4 cups chicken broth
>> 1/4 teaspoon brown sugar
>>
>> Brown oats in heavy saucepan over medium heat, stirring so they do not
>> burn. Remove from heat. In food processor, chop onion and garlic, then
>> pepper, then tomato. Melt butter in saucepan with oats. Add vegetables,
>> broth and sugar. Bring to a boil, and boil 6 minutes over medium heat.
>> Salt to taste. Serve as it is, or process again until smooth.
>>
>Sounds good to me. The oats are a thickener? No different really than
>using barley.

Then why not make barley soup, beef/'shrooms. I can't imagine I'd
like the texture of oatmeal soup, I like oatmeal as a breakfast cereal
but I don't think I'd like it as a soup, I know I detest oatmeal in
meat loaf, makes it gummy/gluey.