This soup has been on my bucket list for a couple of months now and I don’t know what took me so long to make it. It is one of the easiest soups EVER. When I first saw it on Darna’s Magazine First Issue, I wanted to immediately hit the kitchen and start making it. It tastes ten times better than the canned mushroom soup and it is healthier, creamier and tastier.
The recipe combines two of my favourite ingredients: oatmeal and mushroom. Beyond being incredibly delicious, this soup is ready to eat in just under 30 minutes and is very creamy without the actual use of cream. Oatmeal gives it the thickness that this soup needs making it irresistible and SO delicious!
The real beauty of this Oatmeal Mushroom Soup is that it doesn’t require any cooking skills. If you know how to throw together a few ingredients and watch TV at the same time, then you are good to go. Haha! You will walk out with a bowl of delicious and comforting soup in minutes, YAY! This soup has made it to our favoutite list of soups, we all love it including my son.
The secret to this deep, rich soup is a long slow caramelization of the onions and the mushrooms. I used Portabella mushroom and you can use any type of mushroom (button mushrooms work best!).
- 2 cups Portabella mushroom chopped
- 4 tablespoons quick cooking oats
- 3 cups chicken stock
- 1 cup milk
- 1 medium onion chopped
- 4 Tbsps unsalted butter
- 1 Tbsp flour
- Salt and pepper to taste
- Melt butter in a medium saucepan. Add onions and cook until soft
- Add the mushrooms and saute for a couple of minutes stirring occasionally until mushroom is tender and browned
- Stir in flour and continue cooking
- Add the chicken stock and bring to a boil, reduce heat and simmer for 10 minutes
- Finally, add the milk, oats, salt & pepper and continue cooking until you get a thick consistency