Summary

Ingredients

• 4 tablespoon oil (e.g. rapeseed oil)
• 3 onion (s), diced
• 1 kg minced meat, half and half
• 3 cans mushrooms
• 4 cans tomato (s), chopped, with Italian herbs
• 3 pepper (s), diced, yellow, red, green
• 500 g double cream cheese or reduced fat
• 800 ml Cremefine, for cooking or cream
• salt
• pepper
• 3 tablespoon pizza seasoning
• possibly Tabasco

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Instructions

1. Heat the oil in a large saucepan; Make a heat test with a wooden spoon; if bubbles form on the spoon, the oil is hot enough; add the diced onion and allow to translate; stir regularly!
2. Add the minced meat, stir regularly and let it become crumbly. Season with salt and pepper.
3. Drain the mushrooms in a colander; collect the liquid and set it aside. Add the mushrooms to the meat and let it simmer.
4. Add the chopped tomatoes, diced peppers, cream cheese and cream. Bring everything to the boil until the cream cheese has dissolved.
5. If you want the soup to be more liquid, add the reserved liquid from the mushrooms.
6. Season the soup with salt, pepper and pizza seasoning to taste. If you want it spicier, you add tabasco.
7. The soup should simmer for about 1 hour so that the aroma can develop properly.
8. Baguette or toast is served with it.
9. If you want, you can still achieve variations by adding some noodles, rice or kritharaki. But please not too many, otherwise the soup will be too thick. Should this happen, I would extend it with vegetable broth, tomato juice or just hot water.