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Forum
-> Recipe Collection
-> Soup
ABC
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 Tue, Nov 24 2009, 3:46 am
does anyone ever use quaker oats in their soup?
what's it like? what does it change about the soup? what kind of soup can you add them to?
sounds like a healthy addition to soup but dont want to risk ruining a whole pot til I'm sure it'll work out!
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jerusalem mother
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Tue, Nov 24 2009, 3:50 am
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why not go for barley that one's delish with veg soup. dunno about oats doesnt sound right
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merelyme
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Tue, Nov 24 2009, 4:14 am
I've used oats in vegetable soup a few times.
Rolled oats come in two kinds here: a thickly-rolled kind, and a thinner, floury-looking kind. I threw in a few handfuls of the thinner ones and the oats disappeared in the soup. They thickened the soup a little and made it a little cloudy-looking. In thicker soups, like split-pea soup, they weren't noticeable at all.
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greeneyes
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Tue, Nov 24 2009, 8:00 am
Check out this thread, the broccoli & pea soup recipes are fabulous:
http://imamother.com/forum/vie.....tmeal
The recipes call for quick oats as opposed to old fashioned. I find that the oats add a real heartiness to the soup.
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mandksima
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Tue, Nov 24 2009, 8:14 am
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I usually add a few handfuls of the thicker rolled oats to vegetable soups along with barley sometimes. It gives it a little body and fills up the family more. I actually learned it from my MIL- never would have thought of it otherwise.
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clew
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Tue, Nov 24 2009, 8:20 am
Thick oats are really nice in a soup. They add a nice creamy texture. And cook up much faster than barley.
Another great way to use oats in soup: leftover cooked oats (savory, not sweet) thats turned lumpy.
Drop it into a thick soup (lentil, bean, etc.) It absorbs the flavors rapidly - kind of like a dumpling.
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workingmom3
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Tue, Nov 24 2009, 8:53 am
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I always add oats to all my creamy soups- ie: the ones that I blend or puree. It adds thickness and creaminess without the need for cream or thickeners
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mums_the_word
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Tue, Dec 01 2009, 1:55 pm
I've made soup with oats before. It had a bit of a strange texture.
I'll have to try the pureeing idea, would get rid of the oatmeal look.
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