Irish Saint Patrick’S Soup

• 4 tablespoons butter or 4 tablespoons margarine
• 1 cup raw diced potato
• 1/2 cup sliced onion
• 1 cup sliced mushrooms
• 1 lb spinach
• 4 cups chicken stock or 4 cups bouillon
• 1/4 teaspoon ground cloves
• 1/2 cup irish oatmeal
• salt and pepper
• heavy cream

1. Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and saute vegetables for 8 to 10 minutes until soft and translucent.
2. Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.
3. Serve with heavy cream floating on top.
4. Serves 4-6.
5. The Irish Heritage Cookbook.

butter, potato, onion, mushrooms, spinach, chicken stock, ground cloves, irish oatmeal, salt, heavy cream

Taken from www.food.com/recipe/irish-saint-patrick-s-soup-215879 (may not work)