Delicious and healthy, here’s how to make Creamy oatmeal and mushroom soup
© Marie Chioca
Practical information
- Total time: 25 min
- Preparation time: 25 min
- Number of people: 2
- Difficulty: Easy
- Cost: Economical
- Type: Flat
- Category: Soup
- Nutritional criteria: Anti-cholesterol, Low calories, Low GI, Rich in fiber, Gluten free, Lactose free, Egg free,
Preparation
- Mince the onion. Brush the mushrooms under water, remove the stems and chop everything.
- Brown over low heat in a Dutch oven with olive oil for about ten minutes. Season with salt and pepper.
- Add water, oatmeal, then bring to a boil for about 5 minutes. The flakes thicken very quickly.
- Serve hot, possibly adding a little liquid cream (but this is not at all mandatory) and freshly ground pepper.
- Recipe from the book I would make a soup! by Marie Chioca, Living Earth editions
Trick
Oatshas warming qualities that make it an ideal cereal in winter. As it cooks, the flakes disintegrate in the soup and make it creamy and thick to perfection, even smoother than potato soup. With mushrooms, the flavor match is perfect, and you will have a healthy and succulent soup in no time! And did you know that mushrooms are good for memory ?
