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Spinach and Mushroom Soup with Spaetzle
Spinach and Mushroom Soup with Spaetzle
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cozy spinach and mushroom soup with herbed spaetzle for a comforting winter lunch.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon dried marjoram
  • 0.25 teaspoon dried parsley
  • 0.25 teaspoon dried chives
  • 0.125 teaspoon dried dill weed
  • 0.125 teaspoon ground black pepper
  • 2 large eggs
  • 0.5 cup milk
  • 1 tablespoon German or deli-style mustard
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 4 ounces sliced fresh mushrooms
  • 1 quart chicken broth
  • 1 (8 ounce) package fresh spinach, shredded
Instructions:
  • Combine flour, salt, oregano, marjoram, parsley, chives, dill, and pepper in a large bowl and whisk until well blended.
  • In a small bowl, combine milk, eggs, and mustard, whisk until smooth. Slowly incorporate flour mixture until just combined.
  • 1. Bring a large pot of salted water to a gentle boil. Pour spaetzle dough into a spaetzle maker positioned over the pot. Slide back and forth to drop bits of dough into the water, then cook for 2 to 3 minutes until tender. Drain well.
  • In a Dutch oven over medium heat, melt butter and add olive oil followed by onion. Cook the onion until softened for 3 to 4 minutes. Then, add mushrooms and saute until lightly browned, approximately 5 minutes. Finally, mix in spaetzle and cook until heated through and crispy in some spots, for about 3 to 5 minutes.
  • Pour in the savory chicken broth and let it gently simmer. Toss in the fresh spinach and cook until it wilts, which should take only 1 to 2 minutes. Serve right away for the best experience.

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