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Okay, I read the recipe as printed right now, and it said onions or leeks, not both. I chose leeks, and started those first, then saw step 3 that said to add the leeks and parsley! Yikes! I just added parsley and proceeded. I used beef stock based on the darkness of the previous reviewers photo, and also thought it would go better with the cheese. Quick and easy to make....the oats do sort of sink to the bottom of the bowl, so make sure you scoop down and grab some. I was disappointed that when I sprinkled my cheese (very hard to obtain where I live....I searched for days!) on top, it sunk to the bottom. There is no evidence in the photos....but believe me, it was there! Maybe that is why my photo is so much lighter....I kept trying to capture the cheese on top and added more and more and more and more.....

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breezermom June 18, 2011

This is delicious! I divided it in half, put half the cream in part of it, and served that to myself for dinner. The other half is being refrigerated without the cream, which will be added after the stock is reheated tomorrow for He Who Hates To Try New Things. He loves cheese and beefy flavors, however, so I think he'll like this. The oats kinda sit in the broth like rice does. Nice for a change of pace. I used unsalted broth in a carton, and it tasted great w/o additional salt or fake salt. ZWT7 DAY2: I forgot to add the cream; added some fake salt. It was still stunning. In fact, I may serve it with cream to my husband, who doesn't have a problem w/cholesterol, and just straight up for myself since I do. Luscious.

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Debbie R. June 17, 2011
Appenzell Style Oat Soup