Spinach and Mushroom Soup with Spaetzle

Ingredients

• 1.5 cups all-purpose flour
• 0.5 teaspoons salt
• 0.25 teaspoons dried oregano
• 0.25 teaspoons dried marjoram
• 0.25 teaspoons dried parsley
• 0.25 teaspoons dried chives
• 0.13 teaspoons dried dill weed
• 0.13 teaspoons ground black pepper
• 2 large eggs
• 0.5 cups milk
• 1 tablespoon German or deli-style mustard , Optional

Instructions

1. 1

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

2. 2

   Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.

3. 3

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

4. 4

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

5. 5

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