Annette`s Creamy Leek Soup with Minced Meat and Mushrooms

Summary

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

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Instructions

1. Defrost the cream leek in a saucepan on a low setting (if it has not already been defrosted).
2. 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.
3. Finally, season everything to taste with nutmeg, salt, pepper (a little sugar if necessary) and season to taste.