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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 tsp dried chives
1/2 tsp dried mixed herbs (Italian seasoning or Herbes de Provence)
dash salt
lots of freshly 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.

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