Kässpätzle Soup with Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g flour
- 0.5 teaspoon ½ salt
- 1 pinch (s) nutmeg
- 3 egg (s)
- 125 ml water, warm, more
For the soup:
- 3 onion (s)
- 200 g mushrooms
- 2 tablespoon sunflower oil
- 2 tablespoon butter
- 600 ml vegetable stock
- 100 ml cream
- 100 g cheese, rated
- 1 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Spaetzle:
- Mix the flour, salt, nutmeg, water and add the eggs. Gradually add more water until a smooth, heavy batter is formed.
- Use the method of your choice to make spaetzle out of it.
- Soup:
- Peel the onions, cut in half and cut into strips. Cut the mushrooms into strips, fry them in the hot fat and remove them from the pot. Slowly fry the onion strips in the butter until golden brown and deglaze with the stock, add the cream and simmer for 10 minutes.
- Add the spaetzle and the seared mushrooms to the soup and let them warm up with (approx. 3 min.) And season with salt and pepper.
- Put the soup in fireproof soup plates and sprinkle with the grated cheese (preferably a spicy mountain cheese or something similar) and serve briefly in the oven with the grill function and sprinkled with the chives.
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