Annette`s Creamy Leek Soup with Minced Meat and Mushrooms
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat, mixed
- 1 liter vegetable broth
- 500 g cream leek, frozen
- 250 g processed herb cheese
- 250 g cream cheese
- 1 cup crème fraîche
- 1 can mushrooms, cut
- 1 pinch (s) salt and pepper
- nutmeg
- some sugar, optional
Print Recipe
Pin Recipe Instructions
- Defrost the cream leek in a saucepan on a low setting (if it has not already been defrosted).
- Brown the mince well in another saucepan and season with salt and pepper. Gradually add the other ingredients to the seared mince in that order. Let everything simmer for about 5 - 10 minutes.
- Finally, season everything to taste with nutmeg, salt, pepper (a little sugar if necessary) and season to taste.
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