Prep 20 mins
Cook 35 mins
A hearty soup with potatoes, onions, mushrooms, spinach and of course Irish oatmeal.
- 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
- 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.
What a wonderful soup! I worried when I added all that spinach, but it quickly cooks down and what's left is as promised: a hearty meatless soup (I needed a Lenten soup, not vegetarian). Tasted great with and without the cream--I actually used half 'n' half, which I added to the pot before serving, not as a garnish, since this was a large church event. I also used barley instead of irish (steel-cut) oatmeal. Just didn't have time to find some. I look forward to cooking per instructions next time (using oatmeal) although barley was a fine substitute. Family and friends all agreed it was a tasty fare.