Mushroom – Leek – Cheese – Curry – Soup

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 10)

Ingredients

1 kg leek, cleaned and cut into rings, can also be frozen
1 kg mushrooms, cleaned and sliced, can also be frozen or out the can
1 large onion (s), finely diced
500 g minced meat, as desired
800 g processed cheese, (herb liht 9% fat)
600 g cream cheese, (liht 9% fat)
1 ½ liter vegetable stock
2 tablespoon, leveled curry
0.25 liter ¼ water

Instructions

Simmer the leek and leek in the broth for about 30 minutes. Add the mushrooms and cook everything together for another 30 minutes. In the case of frozen goods, the time is slightly longer.
Season the mince (mixed-fat-reduced-tartare or poultry, I always use 250g reduced-fat and 250g tartare) with salt and pepper and fry it brown with the onion.
Add to the leek (leek) mushroom mixture.
Deglaze the brat stock with 0.25 liters of water and mix with the processed cheese. Slowly add the cheese mixture to the remaining ingredients. Bring everything to the boil. Season to taste with the curry.
It goes well with baguette or garlic bread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.