Attribution: Bev Bernatowicz
|1||Each||Celery||1 stick, finely chopped|
|3 3⁄4||Cup||Chicken Stock|
Melt butter in large saucepan. Add the onion, celery, and carrot and cook for about 2 minutes until the onion begins to soften. Stir in the flour and cook gently for an additional 1 minute, stirring constantly. Pour in the chicken stock, bring to a boil, and cover. Reduce heat and simmer for 30 minutes until the vegetables become tender. Stir in the oatmeal and chopped spinach and cook for an additional 15 minutes, stirring from time to time. Stir in the cream, and season well. Consider freshly ground black pepper. Optionally, serve garnished with chopped fresh parsley.