Oatmeal Soup

I know this sounds rather not appetizing( shall I just come come right out with it and say “disgusting”?) but truly this is a really good tasting, hearty soup. I got the recipe from cooksrecipes.com last year and have made it several times. The oatmeal almost has a barley consistency but I like it better than barley. It’s easy to make at home or in camp.

4 tablespoons butter or margarine
1 cup diced potatoes
1/2 cup sliced onions
1 cup sliced mushrooms
1 pound fresh spinach
4 cups chicken stock or broth
1/4 teaspoon ground cloves
1/2 cup Irish oatmeal (steel cut oats)
Salt and pepper to taste
Unsweetened whipped cream or sour cream for accompaniment
  1. In a skillet or pan, melt the butter over a low heat. Add diced potatoes, mushrooms and sliced onions and cook until soft.
  2. Wash spinach. Remove stalks and tough stems and chop finely.
  3. Transfer carrots and onions, mushrooms and spinach to a saucepan and add the stock, salt and pepper to taste, cloves and diced potatoes. Stir in the Irish oatmeal and simmer for 20 minutes.
  4. Puree soup with a hand-held blender or in small batches in a conventional blender or food processor.
  5. To serve, ladle soup in bowls and top with a small dollop of whipped cream.

Makes 4 servings.


An Austrian friend of mine made another kind of oatmeal soup which I like just as well, especially when I’m not feeling too well.

2 cloves garlic, minced

4 cups chicken stock + 1 cube chicken bullion

1 tbs butter

salt and pepper to taste

1/2 cup quick cook oatmeal

1 carrot, grated

1 leek, whites only, chopped

In a dutch oven, melt the butter and add the garlic and oatmeal.Saute both until the oatmeal and garlic  is browned. Add ther leek and carrots, and saute. Add the remaining ingredients and simmer for 30 minutes or so. The soup will be somewhat thickened and rich.