Spinach–Mushroom Soup with Herbed Spaetzle

1. 1

   Whisk the flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.

2. 2

   In a small bowl, whisk the milk, eggs, and mustard. Gradually stir in the flour mixture until just combined.

3. 3

   Bring a large pot of salted water to a boil over medium heat. Set a spaetzle maker over the boiling water and pour the spaetzle dough into the slider basket. Move the basket back and forth until pieces of dough drop into the boiling water. Boil the spaetzle until firm, 2 to 3 minutes. Drain.

4. 4

   Melt the butter in a Dutch oven over medium heat. Add the olive oil, then the onion. Cook the onion gently for 3 to 4 minutes. Add the mushrooms and cook, stirring, until slightly browned, about 5 minutes. Add the spaetzle and stir to combine. Cook until the spaetzle is heated through and crisp in spots, 3 to 5 minutes.

5. 5

   Add the chicken broth and bring to a simmer. Stir in the spinach and cook until wilted, 1 to 2 minutes. Serve right away.

• Calories 414.78 kcal High
• Protein 20.89 g Good Source
• Carbs 52.58 g Moderate
• Total Fat 12.21 g Moderate
• Saturated Fat 4.49 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 144.42 mg High
• Sodium 1129.19 mg High
• Fiber 5.05 g Moderate
• Sugar 8.53 g Moderate
• Added Sugar 0.35 g Low Source
• Calcium 170.15 mg Moderate
• Iron 5.95 mg Good Source
• Potassium 656.99 mg Moderate
• Vitamin A 956.72 mcg_rae Good Source
• Vitamin C 14.58 mg Moderate
• Vitamin D 1.41 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Onions 🧅