Irish Saint Patrick’s Soup

Total Time
55mins
Prep 20 mins
Cook 35 mins

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

Ingredients Nutrition

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

(1)
Most Helpful

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.

Kate 8:) March 21, 2010

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