Garlic Oatmeal Soup Recipe
- 1 quart water, divided
- 1/2 cup quick-cooking oats
- 3 chicken bouillon cubes
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- Dash pepper
- 1. In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted. Yield: 4 servings.
Editor's Note: 1 cup cold leftover oatmeal may be substituted for 1/2 cup oats and 1 cup water.
1 cup: 153 calories, 9g fat (6g saturated fat), 31mg cholesterol, 1154mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 8g protein.