Yellow Broth with Steel-Cut Oats - Northern Michigan's News Leader

Yellow Broth with Steel-Cut Oats

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2 tbs Butter
1 Onion (minced)
1 Celery stalk (minced)
1 Carrot (finely chopped)
2 tbs All-purpose flour
3 3/4 cup Chicken stock
1/4 cup Steel-cut oats
1 1/2 cups Chopped spinach
2 tbs Cream
  Salt and freshly ground black pepper
  Chopped fresh parsley
Melt the butter in a large saucepan. Add the onion, celery and carrot and cook for about 2 minutes until the onion begins to become soft and add a small amount of flour.

Stir in the flour and cook slowly for 1 minute longer, stirring constantly. Pour in the chicken broth and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender.

Stir in the cream and season well. Served garnished with the chopped fresh parsley if desired.