1. Melt the butter in a large stock pot. 2. Add the onion, celery and carrot and stir to coat with the melted butter. 3. Cook for about 2 minutes until the onion is beginning to soften. 4. Stir in the flour and cook gently for 1 minute more, stirring constantly. 5. Pour in the chicken stock, bring to a boil, and cover. 6. Reduce the heat and simmer for 30 minutes until the vegetables are tender. 7. Stir in the oatmeal and chopped spinach and cook for 15 minutes, stirring occasionally. 8. Stir in the cream and season well with salt and pepper. 9. Serve hot, garnished with chopped fresh parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
