Saudi Quaker Oatmeal Soup Recipes

CREAMY OATMEAL SOUP

Steps:

• In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
• In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
• Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.

OATMEAL SOUP

Steps:

• Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes.
• Stir in oats, broth, tomatoes& tomato sauce.
• Bring to a boil.
• Reduce heat and simmer 5 minutes.
• Season and stir in milk.

GARLIC OATMEAL SOUP

Steps:

• As instructed in website:.
• Prepare the soup in a saucepan that holds at least two quarts.
• Start by toasting the rolled oats in the saucepan: Heat over medium temperature for about three minutes, stirring frequently to avoid burning.
• The oats are toasted when they darken slightly and start to smell like toasted grain.
• Put them in a dish and set aside.
• Put the chopped onion and garlic in the saucepan and cook for a few minutes, stirring.
• Some of the onion may stick to the bottom, because you're not using oil, but it doesn't matter.
• Add the chopped tomato and the broth, and stir to release any stuck-on bits of onion.
• Bring the soup to a simmer.
• Add the toasted oatmeal and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
• Taste the soup and add salt if needed.
• Serve immediately.
• Note: Leftovers will taste just as good, but the texture becomes a little cereal-like if you don't serve it right away.

CREAM OF BROWNED POTATO AND OATMEAL SOUP

Steps:

• Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
• I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them).
• Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet).
• Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy.
• Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup.
• Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
• You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
• Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it).
• Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
• Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional).
• _______.
• All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.