Cheese and Mushroom Soup with Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
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.
