MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oatmeal Soup
 Categories: British, Chicken, Soups, Dairy, Grains
      Yield: 4 Servings
 
      1 tb Butter
      1 lg Onion; finely chopped
      2 tb Medium oatmeal
           Salt and pepper; to taste
      1 pt Chicken stock
    1/2 pt Milk
    1/4 pt Cream
      1 tb Parsley; chopped
 
  Melt the butter in a saucepan. Add chopped onion, cook until soft
  but not brown. Add oatmeal, salt and pepper, cook for a few
  minutes. Add stock slowly, stirring constantly. Bring to a boil and
  simmer, covered, for 1/2 hour. Liquidize for 1 minute or put
  through a sieve. Return to saucepan, add milk, reheat. Serve with
  cream and chopped parsley as garnish.
  
  Notes: In a country as cold as Scotland, it is not surprising that
  thick, hearty yet relatively uncomplicated soups form a large part
  of the national cuisine. In some homes they may be the entire
  meal. Oatmeal soup is simple, yet has a rich and complex flavour.
  Oatmeal has a variety of uses in Scotland, from cakes and desserts
  to this soup. It comes in several grades, from coarse to fine and
  if you cannot obtain a specific grade, either reduce coarse to
  medium or fine by grinding it in your blender for a few minutes or
  use whatever you can get.
 
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