Ingredients
| 4 tbsp. | butter or | | margarine | | 1 cup | raw diced potatoes | | 1/2 cup | sliced onions | | 1 cup | sliced mushrooms | | 1 lb. | spinach | | 4 cups | chicken stock or | | bouillon | | 1/4 tsp. | ground cloves | | 1/2 cup | Irish oatmeal | | Salt and pepper to taste | | Heavy cream |
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Instructions
Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté 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
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