Irish Saint Patrick’S Soup - cooking recipe

Ingredients

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

Preparation

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.
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.
Serve with heavy cream floating on top.
Serves 4-6.
The Irish Heritage Cookbook.