Oatmeal Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 21, 2006
Very good! I scaled mine down to 1 serving, and added ham. The ham made it absolutely wonderful. Since I used skim milk, I drizzled some half-and-half over it. Very rich tasting, and although it looked like a small serving in the bowl, it was more than enough, and lasted all morning. The only downside was that it took me 30 minutes to make it.
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Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007
A good, quick, and easy recipe. I used frozen spinach instead of celery, and added a couple tablespoons of chopped onions for flavor.
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Reviewed: Aug. 16, 2009
I cook it without celery, Sugar instead of salt (4-5 tablespoons), and let it simmer for at least 10-15 minutes.
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Reviewed: Jun. 20, 2011
I was pleasantly surprised by this soup. I am not partial to sweet breakfasts, and I am supposed to be eating more whole grains, oatmeal for breakfast the doctor said! I did add some pepper and a little extra salt at the end of cooking. Would also be good with a diced egg on top. I can't say that this will be a dish I reach for, BUT, I will definitely make it again.
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Photo by AZ

Cooking Level: Expert

Reviewed: Apr. 16, 2012
I give this recipe 3 stars as it is written. The first time I made it it was really yummy but a little too salty for my taste, and also not quite as filling as I had hoped. The second time I made it I used almond milk instead of regular milk, I did not add any salt, I added 2-1/2 cups of chopped celery. I cooked as instructed, then let it cool overnight in the refrigerator (this takes it from soupy-runny to THICK). Then in the morning, I added 1 cup of frozen berries and heated it up for about 2 minutes in the microwave. One serving was 277 calories and I was stuffed! thanks for the great base recipie idea. I think I now have a new breakfast staple.
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Cooking Level: Beginning

Living In: Dublin, California, USA

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Reviewed: Dec. 20, 2004
this was easy to make but I did not like the flavor at all. I love celery and love oats, just not together.
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