Mushroom, oatmeal and sage soup

I love soups.  I could probably live on soups very easily as my only meal.  I came across this one and added, changed and came up with a soup I enjoy.  I actually enjoyed it more a couple days later since the oatmeal in this soup got thick and creamy and it was like eating a savory oatmeal which I have never done before.  To me oatmeal was breakfast with lots of sugar on it.   I was impressed with my creation so I thought I would share with you.

In a crock pot put the following ingredients (you know I don’t cook unless its easy)

2 quarts beef broth ~ 2 large carrots cut into small dices ~ 1 medium yellow onion cut into small dices ~ 2 stalks of celery cut into small dices ~ 1 cup sliced or diced crimini mushrooms ~ 1 cup sliced or diced oyster mushrooms ~ 1 cup sliced or diced shitake mushrooms ~ 1/4 cup dried porcini mushrooms crumbled ~ 3/4 cup gluten-free oat groats whole (dont’ get oatmeal or you will get mush) ~ 1 tbsp dried sage ~ salt and pepper to taste.

Cook on low for about 5 hours and serve with fresh home-made Gluten free bread.

Notes:  make sure you check your broth to make sure its gluten and soy free if you use store-bought.   Make sure you oats are also gluten-free certified

I am really glad it made a big pan because I have been enjoying the leftovers.   Yummmy


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