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Rachael Ray's 30-Minute Healthy Recipes

Breakfast Soup


* 1 C oatmeal
* 1 small bunch celery, chopped
* 1 small onion, chipped
* 1 turnip, chopped
* 2 TBSP butter
* Salt and pepper to taste
* 8 C water


1. Place the water in a large soup pan over medium high heat.
2. Add all the vegetables.
3. Bring to a rapid boil
4. Once boiling add the oatmeal.
5. Reduce heat to low.
6. Simmer for 2 hours.
7. Add the butter, salt and pepper.
8. Stir well.
9. Return to a boil.
10. When soup is ready to serve the consistency should creamy and smooth.


I'd have to say that this is one of the most unusual soup recipes I've ever made. It may be similar to some old farm house recipes in which oatmeal, a very common household staple, was used just as much as a filler and thickener for soups and casseroles as it was for a breakfast food. Simply put, when you're making vegetable soup, throwing in a bit of oatmeal just makes the soup thick and creamy. It's not a bad way to stretch a meal and fill those tummies up!

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