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.

Felice

"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. That soup sounds very hardy. Thanks for posting.

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.

"brooklyn1" > wrote in message
...
> 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.

You never know until you try it.

Cheryl wrote:
>
<snip>

> >>>
> >>Sounds good to me. The oats are a thickener? No different really than
> >>using barley.
> >
>

We also make oatmeal soup in our family but not tarted up like that
recipe LOL. Oat flakes sauteed in butter until lightly browned and
fragrant. Add decent broth/stock and simmer for 10--15 mins. Soup can be
as thick or thin as preferred. Standard fare when not feeling well.