Summary

Ingredients

• 150 g onion (s), diced, also frozen
• 2 leeks
• 250 g mushrooms, fresh
• 400 g minced meat, mixed
• 0.75 liter ¾ vegetable stock
• 200 g processed cheese
• 100 ml whipped cream
• 100 ml white wine, dry
• salt and pepper
• nutmeg

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Instructions

1. Wash the leek thoroughly and cut into rings. Clean the mushrooms and cut them into slices.
2. Heat the oil in a large, heavy-bottomed saucepan and fry the minced meat until it starts to take on a light color. Then add the onions, leeks and mushrooms and fry with them. Deglaze everything with white wine, fill up with vegetable stock and simmer gently for about 5 minutes. Dissolve the processed cheese in the broth while stirring. Finally add the cream and season the leek and cheese soup with salt, pepper and nutmeg.
3. Serve with fresh baguette.
4. Not only can the soup be prepared the day before, it can also be frozen well.