Cut off the upper green end of the leek (can be frozen well for use as soup greens), cut the leek stick lengthways up to halfway and wash it under running water so that the sand and earth are washed out. Depending on the thickness of the stick, halve or quarter lengthways and cut across into pieces approx. 1 cm wide. Wash the spring onions, cut the white into rings crosswise. Wash and clean the peppers and cut into bite-sized cubes. Clean the mushrooms with a damp kitchen towel, cut the lower end from the stems and divide the mushrooms. Do not cut too small, liquid will leak out when cooked and the pieces will shrink.
Sauté the onions in oil, add the minced meat and fry until crumbly. Add all the vegetables and fry them briefly, fill up with about 1 liter of vegetable stock and season with herbs or a mixture of herbs of your choice. For example, oregano and thyme or Mexican spice mix from the database go well. Take about 1 tablespoon of the seasoning mixture, dose carefully and better season it, because it is quite hot.
Cook everything together for about 20 minutes, stir in the processed cheese and let it melt. Season to taste with salt, pepper and herbs / seasoning mixture. If necessary, add a little more vegetable stock, depending on how liquid you want the soup to be.
The soup is easy to prepare and tastes even better when it is warmed up the next day.
As a party soup, if other dishes are offered, the amount is enough for approx. 10 - 12 servings, as a main course with a little baguette it is sufficient for approx. 5 - 6 people, depending on your appetite.