| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
|
4 |
Bowls |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”