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Old 05-13-2013, 08:02 AM
 
Location: "Daytonnati"
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I vaguely remember this from my childhood. Sounds gross but I remember it as being pretty good, sort of savory....

Has anyone heard of it and do they have any recipes?
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Old 05-13-2013, 09:05 PM
 
Location: In The South
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Sounds perfectly awful. But Allrecipes has a number of recipes for Oatmeal Soup.....
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Old 05-13-2013, 10:47 PM
 
Location: Heart of Dixie
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I used to think that rice used any way other than in a pudding was odd. I suppose oats in a soup wouldn't be bad. It's just a grain, like barley, and no one balks at barley soup. I think I'd rather use oat groats for a soup because they are the oat grain with the hull removed - closer to what barley grain is like. Rolled oats would tend to dissolve into the soup.
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Old 05-16-2013, 10:29 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by Dayton Sux View Post
I vaguely remember this from my childhood. Sounds gross but I remember it as being pretty good, sort of savory....

Has anyone heard of it and do they have any recipes?
I too remember it from childhood. My aunt used to make it, I think she got the recipe from my grandmother who was a great old fashion German cook. I know I loved it, but cant' remember a thing about the ingredients. It might sound gross but I can assure you, we loved it.
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Old 05-16-2013, 12:51 PM
 
Location: texas
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I dont see any difference in oatmeal and rice? I eat creamy sweet rice with rasins for breakfast. i eat a lot of oatmeal for breakfast, and have wondered about having it savory. Like mushrooms and chesse like risoto.
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Old 05-16-2013, 04:49 PM
 
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I would use oatmeal in soup exactly the way I usually use barley. Add tomato sauce, vegetable broth, chopped veggies and voila.
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Old 05-18-2013, 12:26 AM
 
Location: Mid-Atlantic
31,637 posts, read 32,832,621 times
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Quote:
Originally Posted by Dirt Grinder View Post
I used to think that rice used any way other than in a pudding was odd. I suppose oats in a soup wouldn't be bad. It's just a grain, like barley, and no one balks at barley soup. I think I'd rather use oat groats for a soup because they are the oat grain with the hull removed - closer to what barley grain is like. Rolled oats would tend to dissolve into the soup.
Now that I can see, the oat groats I mean. I've never heard of oatmeal soup.
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Old 05-21-2013, 02:40 PM
 
Location: Central Midwest
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I remember my grandma making oatmeal soup but she used the whole oat groats (which is the oat kernel and not the rolled. ( Rolled oats are thinly sliced oats - all of us are familar with these which come in a box). Using the whole kernel it was like using whole barley, or rice. The soup turned out like a barley soup only using whole oat kernels.

I imagine you could still find whole kernel oats at an grain elevator but it's getting the husk off that would take a huge amount of time. Steel cut oats are small pieces of kernels and could possibly be used. But I would think rolled oats would act as a thickener in any soup and not really make oatmeal soup as I remember it. Grandma's had celery, carrots, and other vegetables which grandma grew in her garden.
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Old 05-21-2013, 03:46 PM
 
Location: Kanada ˁ˚ᴥ˚ˀ
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Quote:
Originally Posted by Dayton Sux View Post
I vaguely remember this from my childhood. Sounds gross but I remember it as being pretty good, sort of savory....

Has anyone heard of it and do they have any recipes?


Oh yes I do remember the soup...gosh did I detest it as a child and I was given it when I was sick ..I still don't like it. My parents still eat it here in Canada and they use Steel Oats.Are you just talking about the plain Oatmeal soup, or did you had flavors in it?
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Old 05-21-2013, 04:11 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Almrausch View Post
...My parents still eat it here in Canada and they use Steel Oats...
Do the Steel cut oats make it mushy or is it more like barley soup?
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