Mushroom – Leek Cheese Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat
- 2 leeks
- ml 1,000 water
- 3 teaspoons vegetable stock, instant
- 200 g cream cheese with herbs
- 150 g processed cheese with mushrooms
- 150 g processed cheese with herbs
- 200 ml whipped cream
- 2 small Can (s) mushrooms (15ml each), cut
- salt and pepper
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Fry the minced meat with some fat in a (very) large saucepan.
- In the meantime, cut the leek with the greens into fine rings. Add this to the minced meat and cook for about 5 minutes. Now deglaze with 1 liter of water, add the instant vegetable stock and bring the whole thing to a boil. As soon as the soup starts to boil, add the mushrooms, whipped cream, cream cheese and processed cheese in small flakes (then it melts faster) to the soup and stir occasionally. As soon as the processed cheese has completely dissolved, the soup can be served. If necessary, season again with salt and pepper beforehand.
- Goes well with: fresh baguette and white wine
- This recipe is great for a party: double the recipe, cook in advance and when the guests are there, just heat them up!
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