1/4 cup butter
3 pounds pork roast
1/2 bunch garlic, finely chopped
salt and pepper to taste
1 1/4 teaspoons paprika garlic powder
1 cup cold water
2 cups dry white wine
Melt butter in a small saucepan over medium heat. Saute garlic in butter until tender. Stir in salt and pepper; reduce heat to medium-low and gently simmer in water. Simmer, covered, 2 minutes. While soup continues, pour cold water and 3/4 cup oatmeal into a bowl. Sprinkle salt and pepper over pot, bring to a boil. Reduce heat to reduced to simmer and simmer for 15 to 20 minutes, stirring frequently. When soup is heated, whisk salt and pepper from a bowl or rocker.