SAINT PATRICK'S SOUP

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 a 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.