Summary

Ingredients

• 500 g minced meat, mixed
• 400 g mushrooms, fresh
• 1 leek
• 1 packet tomato (s), happened
• 1 can tomato (s), peeled
• 70 g tomato paste
• 1 packet cream cheese
• 1 cup cream
• 1 cup crème fraîche
• 2 tablespoon oregano
• 2 tablespoon marjoram
• 1 liter broth
• 1 can corn
• oil

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Instructions

1. Fry the minced meat in oil in a large saucepan and chop it up. Clean and slice the mushrooms and fry them briefly. Clean the leek and cut into rings, also fry. Add the tomato paste, the puree and the peeled tomatoes. Mix everything together and let it boil down briefly. Then add the corn.
2. Add the broth, cream, processed cheese, oregano and marjoram and cook for 10 minutes.
3. Finally stir in the creme fraîche.
4. Served with baguettes, 10 people can easily be satisfied with the crowd.
5. I like to prepare the soup early or the day before so that the herbs can flow through, because it tastes much better on the second day than on the first.