4 tbsp. butter
1 c. diced raw potatoes
1/2 c. sliced onions
1 c. sliced fresh mushrooms
1 lb. fresh spinach, chopped finely
4 c. chicken broth (College Inn)
salt and pepper to taste
1/4 tsp. ground cloves
1/2 c. oatmeal

In skillet, melt butter on low heat and add potatoes, onions and mushrooms. Cover pan and cook 8 to 10 minutes, until soft and translucent. Wash spinach; pick off tough stems and chop finely. Pour stock into large pan and add potatoes, onions, mushrooms and spinach. Season with salt, pepper and cloves. Add oatmeal. Simmer 20 minutes.