4 tbsp. butter
1/2 c. sliced mushrooms
1 lb. spinach
1/4 tsp. ground cloves
salt and pepper to taste
1 c. raw diced potatoes
1 sliced onion
4 c. chicken broth
1/2 c. Irish (or Old Fashioned) oats
plain yogurt

Melt butter over low heat. Add potatoes, onion and mushrooms. Cover skillet and saute vegetables for 8 to 10 minutes until soft and transparent. Wash and trim spinach, tear leaves and chop stems finely. Add with sauteed vegetables to broth in large pot. Season with salt, pepper and cloves. Add oats and simmer for 20 minutes. Serve with yogurt floating on top if desired.