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Oatmeal Soup

1 cup water

Pinch of salt

1 cup quick or old fashioned oats - divided use

1 medium onion, finely chopped
2 large carrots, shredded

1 to 2 cloves garlic, minced

4 tablespoons butter - divided use
6 cups chicken broth
1 cup cooked oatmeal

1 tablespoon dried parsley flakes
Salt and pepper, to taste

1. Bring water and salt to boil in a small saucepan; add 1/2 cup oats and cook for 1 minute if using quick oats, or 5 minutes if using old fashioned oats, stirring occasionally. Remove from heat, cover and let stand 1 to 5 minutes depending on type of oats used. Set aside.
2. In large skillet or saucepan, cook onion, carrots and garlic in 2 tablespoons butter over medium-low heat, stirring often, 5 minutes or until onion is tender.
3. Add remaining 1/2 cup uncooked oats and remaining 2 tablespoons butter. Cook, stirring often, 3 minutes or until oats are golden brown.
4. Stir in broth; bring to a low boil.
5. Stir in cooked oatmeal and parsley, stirring until well mixed. Cook over medium heat for 5 minutes.
6. Season to taste with salt and pepper.

Makes 4 servings.

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