Title: Onion-Oat Soup
Categories: None
Yield: 4 Bowls

1 c Thinly sliced onions
2/3 c Thinly sliced carrots
2 1/2 c Low-fat or fat-free chicken
-or vegetable stock,or water
1/2 ts Dried chives
1/2 ts Dried mixed herbs
ds Salt
Lots of ground pepper
1/4 c Quick oats
2/3 c 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@uxa.cso.uiuc.edu (Kristin Satterlee) On rec.food.recipes
or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini