Mushroom Stew With Spaetzle

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4 1/2 ounces all-purpose flour (about 1 cup)

1/4 teaspoon salt

3 tablespoons 1% low-fat milk

2 large eggs

2 quarts water

1/3 cup dried porcini mushrooms (about 3/8 ounce)

1/2 cup boiling water

1 tablespoon canola oil

1 1/2 cups chopped onion

2 garlic cloves, minced

7 cups (1/2-inch) sliced cremini mushrooms (about 14 ounces)

10 ounce button mushrooms, halved

2 tablespoons all-purpose flour

1 tablespoon paprika

1/4 cup red wine

1 1/2 cups organic vegetable broth

1/2 cup chopped fresh flat-leaf parsley, divided

2 teaspoons balsamic vinegar

1/4 teaspoon freshly ground black pepper

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