Yields 6-8 servings

1 1/3 cup rolled oats

8 tbsp butter, margarine, or oil (can use less)
1 large onion, chopped
3 large cloves garlic, crushed
2 large tomatoes, chopped (canned OK)
6 cups chicken broth
1 tsp salt

Toast the oats in a large, heavy skilletover medium heat, stirring frequently, until they are browned but not burned. Place the oats in a bowl and set aside.

Melt butter in the skillet, add the onion and sweat until translucent. Add garlic, tomatoes, broth, salt, and the oats. Boil for 6 minutes over medium heat.

Serve hot.

Thanks, Nancy's Mom