This is one of those recipes that sounds very strange but is actually quite good, especially the next day. It is reminiscent of a creamy comforting rice soup, but made without cream or rice. The oatmeal swells up and becomes surprisingly rice-like. I plan to try using toasted oatmeal in other soups to mimic this effect.
1-1/2 cups regular oatmeal (not quick-cooking or instant)
4 tablespoons butter (not margarine)
1 large onion, chopped
3 cloves garlic, minced
6 cups chicken broth
2 large tomatoes, seeded and chopped
salt and pepper to taste
Toast the raw oatmeal in a large heavy skillet over medium heat, stirring frequently, until it is browned but not burned (about 10 minutes). Set aside.
Melt the butter in a 4 quart saucepan, add the onions and sauté until softened, adding the garlic for the last two minutes. Add the chicken broth, tomatoes, and toasted oatmeal. Bring to a simmer and cook for about 10 minutes. Season to taste with salt and pepper.
Yield: 6 servings.