| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Vegetable broth |
| 1 |
|
Whole onion; cut in chunks |
| 3 |
c |
Mixed vegetables; cut in chunks |
| 1/2 |
c |
Rolled oats |
|
|
Seasonings; see directions |
INSTRUCTIONS
Combine all ingredients in a medium soup pot. Bring to a boil and simmer
for 30 minutes. Puree in batches in food processor or blender. Serve at
once
Serving Ideas : serve with fresh bread
NOTES : For seasonings, try one of the following: 1 teaspoon dill weed,
1/2 teaspoon thyme, 1/2 teaspoon marjoram; 1 teaspoon ground cumin; 1/2
teaspoon basil and 1/4 teaspoon oregano. For vegetables, use anything you
have around--one kind or several different kinds: cauliflower, broccoli,
carrots, celery, spinach, etc. Since the vegetables get pureed, cut them
any old way.
Recipe by: McDougall Quick and Easy
Posted to fatfree digest V97 #312 by "Karen Hooten" <khooten@esri.com> on
Dec 31, 1997
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