Summary

Ingredients

• 1 kg minced meat, half and half, organic
• 5 leeks
• 1 bunch spring onion (s)
• 510 g mushrooms, cut, out the lass, frozen or fresh
• 1 bunch parsley
• 200 g processed cheese, Gouda
• 200 g processed cheese, with herbs
• 200 g cream cheese, with herbs
• 8 small shallot (s)
• 250 ml white wine, dry, fruity, with little acid
• 4 liters broth
• 3 cups crème fraîche
• 4 teaspoons salt
• 4 teaspoons pepper, freshly ground
• 5 tablespoon rapeseed oil, for frying

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Instructions

1. Thoroughly clean the spring onions and the leek, cut off part of the greens and cut the rest into rings. Peel the shallots and cut into fine cubes.
2. Heat the rapeseed oil in a saucepan. Add the onion cubes and let them turn to glass. Then add the minced meat, season with pepper and salt, max. 1 teaspoon each, and fry well. Then add the spring onions and the leek.
3. Pour in the white wine and let it boil. Add the processed cheese, cream cheese, creme fraîche, the broth and the mushrooms and bring the cheese and leek soup to the boil briefly. If you use fresh mushrooms, they should be sautéed.
4. In principle, the soup is now ready. Now season with salt and pepper if necessary.
5. Serve with a good white wine and baguette.
6. I recommend using fresh and organic ingredients. As always, the quality of the ingredients is decisive for the taste!
7. If the soup is too thick or cheesy for you, take one pack of processed cheese less.