Irish Saint Patrick’s Soup

Submitted by Olha7397

"A hearty soup with potatoes, onions, mushrooms, spinach and of course Irish oatmeal."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 4

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

directions

1. 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.
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.

Reviews

[Kate_8]

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.