Bouillon with chanterelles

Name: Bouillon with chanterelles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small bunch of greens; 2 TEASPOONS oil, 1-2 bay leaves; 4 TSP clear consommé; 80-100 g Spätzle; 7-10 Tbsp salt, black pepper; 1 can(s) (425 ml) Chanterelles; 1 medium onion; 4 discs (approx. 100 g) Roast beef cold cuts; 1/2 bunch Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small bunch of greens
2 TEASPOONS oil, 1-2 bay leaves
4 TSP clear consommé
80-100 g Spätzle
7-10 Tbsp salt, black pepper
1 can(s) (425 ml) Chanterelles
1 medium onion
4 discs (approx. 100 g) Roast beef cold cuts
1/2 bunch Parsley

Directions

1
Clean, wash and chop the soup greens and fry in 1 teaspoon of oil. Add bay leaf. Then deglaze with 1 l water, bring to the boil. Dissolve the stock. Simmer for 20-30 minutes.
2
Cook the spaetzle in boiling salted water for 10-12 minutes. Drain mushrooms, cut them into smaller pieces if necessary. Peel and finely chop the onion. Cut roast beef into strips
3
Sieve the broth. Drain the spaetzle. Heat 1 tsp. oil. Lightly fry the onion and mushrooms. Deglaze with the broth, bring to the boil. Season with salt and pepper. Add roast beef and spaetzle. Wash and chop the parsley and sprinkle over it