Summary

Ingredients

• 3 carrot (s), each 00 g
• 500 g leek
• 4 onion (s)
• 6 clove (s) garlic
• 3 sausages, approx. 100 g each
• 1 can mushrooms, whole heads
• 2 tablespoons oil
• 750 g minced meat, mixed
• salt and pepper
• Paprika powder, noble sweet
• 2 tablespoon broth, clear, instant
• 1 can beans, white, Italian, 425 g
• 250 ml sauce (curry)
• 150 g crème fraîche
• 0.5 ½ bunch parsley

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Instructions

1. Clean and wash the carrots and leeks. Dice the carrots, cut the leek into rings. Peel the onions and garlic. Roughly dice the onion, chop the garlic. Cut the sausage into slices. Drain the mushrooms. Heat the oil in a large saucepan. Fry the mince in it until crumbly. Season with salt and pepper, remove. Briefly fry the sausage, mushrooms, onions and garlic in the hot frying fat. Briefly sauté the vegetables. Add the hack again. Season with pepper and paprika. Deglaze with 1 3/4 l water and bring to the boil. Stir in the broth and simmer covered for approx. 15 minutes. Rinse the beans, drain them. Heat briefly in the soup. Stir in the curry sauce and crème fraîche and bring to the boil. To taste. Wash, chop and sprinkle the parsley.