Stir the oats in a dry saucepan over low heat until they begin to brown. Remove from the saucepan and set aside.
Heat the oil in a saucepan, add the onions and garlic. Sauté, stirring continuously, until the onions are translucent.
Add the browned oats, wine, evaporated milk, stock cube or powder, 1 ½ cans (use the evaporated milk can) water, chicken and mushrooms and simmer for five to 10 minutes, stirring occasionally to prevent the soup from burning.
Season with herbs and soya sauce.
Serve with oat breakfast rolls or oat health loaf.
Nutritional value per serving
Glycaemic index 36, fat 10 g, carbohydrate 32 g, fibre 4 g, protein 28 g, kJ 1 477, One serving = 1 starch, 2 protein and 1 dairy.