Spaetzle with Mushroom Sauce

Prepare spaetzle according to the basic recipe.

Carefully clean the mushrooms and cut into thin slices. Peel the onion and chop finely.

Heat some oil in a pan and sauté the onion until translucent. Add mushrooms, cover and saute for about 5 minutes.

Add soup and simmer for another 10 minutes without lid. The soup should be well thickened.

Mix sour cream and flour.

Stir vinegar into the sauce. Thicken with the sour cream mixture. If necessary, let it boil down a little more.

Season to taste with salt, pepper and marjoram.

Add the spaetzle and mix well.

Preparation Tip:

Serve sprinkled with parsley or chives.

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