Summary

Ingredients

• 250 g spaetzle
• salt
• 1 leek
• 1 onion (s)
• 150 g chanterelles
• 50 g breakfast bacon
• 1 teaspoon oil
• 3 tablespoon vinegar
• 100 g cream
• liter ⅛ broth
• salt
• pepper
• parsley

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Instructions

1. Cook the spaetzle in plenty of boiling salted water for 10-15 minutes, rinse and drain well.
2. Clean and wash the leek and onion and cut into rings. Clean, wash and drain the chanterelles.
3. Coarsely chop the bacon, drain in the hot oil. Roast the onion in it, remove both. Fry the mushrooms and leeks in the bacon for 5-7 minutes. Season with salt and pepper and remove.
4. Deglaze the roast with vinegar, cream and stock and season with salt and pepper.
5. Wash and chop parsley.
6. Mix all ingredients together, let them steep briefly and season again if necessary.