How interesting to see a recipe for Oatmeal Soup (Home Cook, "The Charm of Oatmeal," Jan. 14).
Here is another twist. Use all uncooked oatmeal and beef bouillon. Simmer longer and the oatmeal dissolves and becomes like a cream soup. A touch of garlic powder enhances it, but leave out the parsley. Add liquid, water or more bouillon, as needed.
This was given to me by a chef from Switzerland who called it Grandma Soup. They would make it when someone was sick. I have been making it since 1964, and it has helped many build strength after an illness.
San Luis Obispo