Cheese and Mushroom Soup with Spaetzle

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Cheese and Mushroom Soup with Spaetzle
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
558
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie558 cal.(27 %)
Protein21 g(21 %)
Fat31 g(27 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.8 μg(14 %)
Vitamin E4.5 mg(38 %)
Vitamin K11.9 μg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.2 mg(14 %)
Folate56 μg(19 %)
Pantothenic acid2.1 mg(35 %)
Biotin22.3 μg(50 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C6 mg(6 %)
Potassium482 mg(12 %)
Calcium246 mg(25 %)
Magnesium36 mg(12 %)
Iron1.9 mg(13 %)
Iodine21 μg(11 %)
Zinc2.6 mg(33 %)
Saturated fatty acids15 g
Uric acid66 mg
Cholesterol219 mg
Complete sugar4 g

Ingredients

for
4
For the spaetzle
250 grams Pastry flour
salt
Nutmeg
3 eggs
For the soup
3 onions
200 grams button Mushroom
2 Tbsps sunflower oil
2 Tbsps butter
600 milliliters Vegetable broth
100 milliliters Whipped cream
100 grams grated Cheese (for example Gruyere)
1 Tbsp scallions
How healthy are the main ingredients?
Whipped creamsaltNutmegeggonion

Preparation steps

1.

For the spaetzle: Put flour, 1/2 teaspoon salt and nutmeg in a bowl, stir with a little water (about 125 mL, approximately 2/3 cup) until smooth, mix in the eggs and gradually add the remaining water until it becomes a dough that is hard to tear. Knead dough using the highest level of the hand mixer until it forms bubbles. In a large saucepan, heat plenty of salted water. Grate some of the dough through a spaetzle grater or press it through a spaetzle press, letting it fall into the water, which should then be brought to a boil again. Skim the spaetzle that is floating on the surface of the water with a slotted spoon, rinse with cold water and drain. Repeat the process until all of the dough is used up. Peel the onions, halve and cut into strips. Rinse the mushrooms, cut into slices, cook in hot oil and remove from the pan. Put butter in the pan, slowly sauté the onion strips until golden brown while stirring and deglaze with broth. Add cream and gently simmer for about 10 minutes.

2.

Turn the oven to broil. Add the spaetzle and mushrooms to the soup, let it get hot for 2-3 minutes and season with salt and pepper. Pour the soup into four heat-resistant bowls and sprinkle with cheese. Put the soup in the oven, broil for 2-3 minutes, watching carefully, until golden brown and serve sprinkled with chives.