Onion-Oat Soup

      1 c  Thinly sliced onions
    2/3 c  Thinly sliced carrots
  2 1/2 c  Low-fat or fat-free chicken or vegetable stock,or water
    1/2 ts Dried chives
    1/2 ts Dried mixed herbs
        ds Salt
           Lots of ground pepper
    1/4 c  Quick oats
    2/3 c  Evaporated skimmed milk

Bring the stock or water to a boil in a good-sized saucepan or small Dutch oven. Add the onions, carrots, chives, mixed herbs, salt and pepper. Lower the heat and simmer 15 minutes or until the carrots are tender. Sprinkle in oats, add milk, and cook gently, uncovered, for 5 minutes. Serve very hot.


Yield: 4 Servings