Butter Mushroom Soup

Ingredients for 2 servings:

• 50 g butter
• 100 g flour
• 2 eggs
• some parsley, fresh or dried
• some nutmeg
• salt and pepper
• e.g. vegetable broth

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 7 minutes

Based on Grandma’s recipe. This recipe refers to a soup garnish, similar to semolina dumplings, and not the entire soup.

Combine the flour and eggs in a bowl. Place the butter in a small bowl, place it on the stove, and heat briefly until the butter melts. Add the melted butter to the flour and egg mixture and stir well with a wooden spoon. Add the parsley and nutmeg, and season with salt and pepper. The dough should have a consistency similar to that of Spätzle dough—neither too runny nor too thick. If it’s not, simply add a little more flour or water. Bring the vegetable broth to a boil, reduce the heat slightly, briefly dip a teaspoon into the hot water, and then add the Butterschwammle dough, a teaspoon at a time. The sponges are ready when they float to the surface; this usually only takes a minute.