4 Tablespoons of butter or margarine
1 Cup of diced raw potatoes
1/2 cup of sliced onions
1 Cup of sliced mushrooms
1 pound of spinach
4 cups of Chicken Stock
1/4 Teaspoon of Ground Cloves
1/2 Cup of Irish oatmeal
Salt and pepper to season
Whipped cream
Melt the butter over a low heat in a skillet or pan . Add diced potatoes , mushrooms and sliced onions and fry until soft.
Wash spinach. Remove stalks and tough stems and chop finely.
Transfer carrots and onions, mushrooms and spinach to a saucepan and add the stock , salt and pepper (to taste), cloves and diced potatoes. Stir in 1/2 cup of Irish Oatmeal and Simmer for 20 minutes. Puree in blender or food processor.
Serve into open soup dishes with a teaspoon of whipped cream floating in center.