Quaker® and Chef'd have teamed up to deliver everything you need for amazing overnight oats straight to your door.
2/3 cup Quaker® quick cooking oats
2 Tbsps Olive oil
500 gm brown mushrooms, diced
1 small onion, diced
1 tsp crushed garlic
1 tsp fresh thyme leaves (or ½ tsp dried)
1 chicken bouillon cube (optional)
1 cup low fat milk
5 cups boiling water
1 Tbsp lemon juice
¼ tsp sweet paprika
¼ tsp salt (more if not using chicken bouillon)
For garnish
3 Tbsps cooking cream
Fresh thyme or parsley
Cooking Instructions
1. Heat ½ tablespoon of oil inside a medium pot then add half the amount of the mushrooms and cook on high heat for 4 -5 minutes or until nice golden and dry remove from pot and set aside. Repeat with the remaining mushrooms.
2. Heat the remaining 1 tablespoon of oil inside the same pot, add the onion and sauté for 3-5 minutes or until light golden then add the garlic, the cooked mushrooms and thyme and cook for 1-2 minutes.
3. Add the bouillon cube, the milk, boiling water, paprika, lemon juice and salt then gradually add the oats stirring to combine and leave the soup to cook for 10-12 minutes.
4. Serve drizzled with cooking cream.