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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a saucepan over medium heat. Add chopped onion, carrot, and celery. Add salt and pepper and continue to sauté. Next add sliced mushrooms, continue with sautéing, then add garlic and fresh thyme. (If not using mushrooms, omit the thyme.) Once liquid from shrooms has been released and re-absorbed, add the steel-cut oats, stirring to coat with melted butter from the sautéed veggies, crisping slightly. | 2. Deglaze with a splash of white wine, stirring well to combine. Add chicken stock or broth. Bring to boil, then reduce heat to simmer. Cover saucepan with lid slightly offset and continue to simmer for about 30 minutes until desired consistency. Should be creamy from the carbs in the oats and look similar to risotto. | 3. Adjust seasonings with salt, pepper, and Worcestershire sauce. Serve warm in soup bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2		chopped	32.0	7.472	0.88	0.08
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
celery rib	1		chopped	-	-	-	-
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
steel oat	1/4	cup	cut	-	-	-	-
white wine	2	tablespoons		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
worcestershire sauce				-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.