Spaetzle – Cheese – Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s) (vegetable onion)
- 200 g mushrooms
- 2 tablespoon butter
- 400 g spaetzle, fresh
- 400 ml vegetable stock
- 200 g sweet cream
- 100 g cheese (Gruyère or Emmentaler)
- 1 bunch chives
- salt and pepper
- Wine, white, to taste
Print Recipe
Pin Recipe Instructions
- Peel the onion, cut in half. Rub the mushrooms with kitchen paper. Thinly slice the mushrooms and onion. Heat the butter in a large saucepan, sauté the mushrooms and spaetzle, remove. Put the onion in the frying fat, fry until light brown, deglaze with the stock. Add the cream and simmer for 10 minutes.
- In the meantime, grate the cheese finely. Rinse the chives and cut into rolls.
- Add the mushrooms and spaetzle to the soup, simmer for another 3 minutes. Stir in the chives, season with salt, pepper and wine. Pour soup into soup bowls, sprinkle with cheese, bake briefly under the hot oven grill or in the oven at 250 degrees (gas: level 5).
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