Spinach and Mushroom Soup with Spaetzle

Name: Spinach and Mushroom Soup with Spaetzle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: ['4', '4 servings']
Ingredients: 1.5 cups all-purpose flour; 0.5 teaspoon salt; 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 tablespoon olive oil; 1 medium onion, diced; 4 ounces sliced fresh mushrooms; 1 quart chicken broth; 1 (8 ounce) package fresh spinach, shredded

⏱ 45 mins 🍽 ['4', '4 servings'] 🏷 Main course

This warming soup combines a savoury broth with fresh spinach and mushrooms, served with homemade herbed spaetzle. The dumplings are flavoured with a blend of dried herbs and mustard, then crisped in the pot before being simmered in the soup. It's a satisfying and simple dish ideal for a winter lunch, serving four people. The entire process takes about 45 minutes to complete.

Ingredients

1.5 cups all-purpose flour
0.5 teaspoon salt
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 tablespoon olive oil
1 medium onion, diced
4 ounces sliced fresh mushrooms
1 quart chicken broth
1 (8 ounce) package fresh spinach, shredded

Method

In a large bowl, combine the all-purpose flour with salt, oregano, marjoram, parsley, chives, dill weed, and black pepper by whisking them together.
Whisk the milk, eggs, and mustard in a separate small bowl. Slowly incorporate this wet mixture into the dry flour mixture, stirring until just combined.
Bring a large pot of salted water to a boil. Position a spaetzle maker above the water and fill its slider basket with the dough. Move the basket back and forth so dough pieces drop into the water. Boil the spaetzle for 2 to 3 minutes until firm, then drain them.
In a Dutch oven, melt the butter. Add the olive oil and diced onion, cooking for 3 to 4 minutes until the onion softens. Put in the sliced mushrooms and saute for about 5 minutes until they begin to brown. Mix in the drained spaetzle and cook for 3 to 5 minutes, letting the dumplings heat through and become crispy in places.
Pour in the chicken broth and allow the soup to reach a simmer. Stir the shredded spinach into the pot and cook for 1 to 2 minutes until it wilts. Serve the soup straight away.

Nutrition (per serving)

Calories327 kcal

Fat11 g

Sugars5 g

Protein13 g

Sodium1412 mg

Recipe details

CategoryMain course

Authorthedailygourmet