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

Chef Jeff Pirtle, the author of the cookbook Dinner Revolution contacted me about offering my readers a chance to get his new e-book. The book takes on the name dinner revolution because Chef Jeff promises to revolutionise the way you cook dinner with over 200 recipe most of which are under 10 ingredients and can be prepared in around 30 minutes.

Sounds good?

it gets even better..

The e-book comes with a Grocery store saving guide that is loaded with advice on how to make the  best of your trips to the grocery store. The advice ranges from simple yet very true (don’t shop while you are hungry) to tactics during your shopping trip like stick to the store periphery because that is where the shops store their staple items and fresh ingredients, and stay away from the central area where the pre-made meals are.One of my favorite advice is (no junk in the food cart )  if you stop buying your family junk food they won’t eat it simply because it is no longer there.

As an added bonus there is also a printable dinner planner+ shopping list to help you plan your week cooking and shopping.

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So what do you have to do to win?

Do one or more of the following:

1. subscribe to chef in disguise via email.

2. Follow Chef in disguise on Facebook.

3.Follow Chef in disguise on twitter @chefindisguise

Please leave a separate comment for each entry.

The winner or winner(S) will be announced next Friday August 26th.

This giveaway is open to readers everywhere.

Good luck 🙂