Summary

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

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Instructions

1. 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.
2. 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.
3. Add to the leek (leek) mushroom mixture.
4. 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.
5. It goes well with baguette or garlic bread.