1/3 cup Cavena Oats
1/2 cup finely chopped onion
2 tbsp. butter2 tsp. crushed garlic
5 cups of chicken stock (or vegetable stock if looking for a vegetarian recipe)
4 cups of sliced mushrooms1/2 cup of carrots sliced into 1 inch strips
2 tsp. salt
1 tsp. black pepper
2 tbsp. Worcestershire Sauce
1 cup cream
1 cup of grated Monteray Jack cheese
Saute the Cavena Oats and onion with butter in a medium sized saucepan for 2 minutes until onions start to go clear. Add the garlic and stir constantly for 1 minute. Add the chicken stock and bring to a boil. Lower the heat to low and cover simmering for 25 minutes stirring occasionally.
Add mushrooms and carrots and simmer for another 20 minutes (oats should be tender).
When done simmering add salt, pepper, Worcestershire Sauce and cream. Stir well.
Remove from heat and add cheese stirring untill all cheese is melted.
Tasty with fresh bread or buns!
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