I love oatmeal, I love it in cookies, biscotti, Quiche, cobblers and today I’m sharing my favorite mushroom oatmeal soup. I love the richness and texture oatmeal adds to it and please don’t get me started on the difference between this and anything that comes from the store.
This recipe came about when I was chatting with a friend of mine and she said she made a mushroom oatmeal soup. She gave me rough instructions without amounts because she did it without measuring and promised the recipe soon. I loved the idea and decided to give it a go without the exact recipe. We loved it the first and I made it again and again tweaking a little every time.
A year later Fatina gave me the recipe. I think I had already made it enough times to lose count and we decided to name it the year late mushroom soup.
I made it with Portobello mushrooms but I have to say I like it better with button mushrooms
Oatmeal mushroom soup
1 can mushrooms (You can use less but I like it full of mushrooms)
4 tablespoons quick cooking oats
1 cup milk (you can use coconut milk or cream instead)
3 cups chicken stock
1 diced onion
1 tablespoon flour
3 tablespoons olive oil (you can use butter instead)
In a pot heat your olive oil, add the onions and saute for 3-4 minutes
Add the mushrooms and saute for 5-7 minutes stirring occasionally
Sprinkle the flour and stir for 3-5 minutes (you want to cook the flour a little)
Add the chicken stock and cook for 10-15 minutes
Add the milk,oats, salt and cook for 7- 15 minutes more or until the soup thickens
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it gets even better..
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This giveaway is open to readers everywhere.
Good luck 🙂