Week #17 Fannie Farmer Oatmeal Soup

When I found this little gem ......I was skeptical to say the least.  Oatmeal soup????  one must be nuts......I was very surprised...a great "comfort" soup!  It is very easily converted into our "Meal in a Jar" meals.............Meal in a Jar instructions below.     This is a very budget friendly meal.  Feed 4 for about 2 bucks!  Oh.....and I've used "quick" oats.......the oat police will not come get you and it worked for me......deb

Fannie Farmer Oatmeal...Soup  Week #17

Ask almost anyone if they have had oatmeal for breakfast and they will say yes. I honestly doubt very many have had to eat them for dinner. Unless of course I just live a very sheltered life. I've always associated oats with breakfast. Oatmeal. That however is exactly what we made last night for dinner. It's a hearty, earthy, comforting soup that uses oats as the main ingredient. At first when I saw this recipe I thought it a bit intriguing. Now I've embraced it, adapted it. I've added herbs and vegetables and made it my own. The original recipe was from from the Fannie Farmer Cookbook, but now I've changed it enough I don't even think Marion Cunningham would know it was hers. We had whole grain and vegetables for dinner and not one complaint from my kids!

Oatmeal Soup
3 T butter or olive oil
1 onion, minced fine (about 3/4 cup)
1 carrot, minced
1 stock celery, minced
1 clove garlic minced
1 1/2 cup uncooked rolled old fashioned oats (not quick oats)
6 cups chicken or vegetable stock
1 tsp Chef Tess all purpose seasoning  (I use any all purpose seasoning)
1/2 tsp dry tarragon
3 T chopped fresh parsley
1 cup chopped fresh spinach (or a handful of frozen spinach)

Combine the butter, onion, carrot, celery, garlic and oats in a one gallon pot. Cook until oats are toasted and vegetables sweat, about 5 minutes. Add stock, seasoning, parsley and spinach. Simmer 5-7 minutes until oats are tender.
Serves four generous portions. 

Meal in a jar conversion:  layer in the following order

1 1/2 C oats

1/3 c dehydrated  carrots

1/4 c dehydrated celery

1/4 c dehydrated onion

1/3 c dehydrated spinach

6 bouillon cubes in a Ziploc baggie

spices: in another baggie add the following.......Dehydrated garlic clove or 1 tsp garlic powder, 1 tsp all purpose seasoning, 1/2 tsp Tarragon, 3 Tbsp parsley and optional.....1 tsp chili flakes.

Oxygen Absorber

Seal 'er up!

to make.......................saute everything but spices & bouillon in butter or olive oil as per recipe.  Add 10 C water, spices and bouillon.  Voila!  

Don't know how to dehydrate???  check out the dehydrating instructions on the blog or zoom to Walmart.............the spinach you will have to do yourself or throw in a handful of frozen as the soup cooks