Summary

Ingredients

• 100 g leeks
• 100 g sprin onion (s)
• 0.5 ½ onion (s)
• 15 g butter
• 80 g mushrooms, brown
• 250 g veetable stock, hot
• 20 g cream cheese
• 120 g potato (s)
• salt
• Black pepper from the mill
• 10 g chives, fresh

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Instructions

1. Heat the vegetable stock and keep it warm.
2. Clean the leek, spring onion and mushrooms, cut into slices and rings and place on a plate.
3. Steam the peeled, diced onion in the hot butter until translucent. Add the leek, spring onion and mushrooms and sauté.
4. Add the hot broth, stir in the cream cheese and add the potato cubes. Bring to the boil once, then cover and simmer for 15 minutes over a low heat.
5. When the potatoes are soft, season the soup with salt and pepper and fold in the finely chopped chives.
6. Arrange the soup in plates or bowls, garnish and serve.