Cheese leek soup with minced meat

Name: Cheese leek soup with minced meat
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Leek sticks (leek; approx. 400 g); 2 Carrots; 300 g Mushrooms; 2 TABLESPOONS Butter; 300 g mixed minced meat; 100 ml dry white wine; 1 l Vegetable broth; 400 g Processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Leek sticks (leek; approx. 400 g)
2 Carrots
300 g Mushrooms
2 TABLESPOONS Butter
300 g mixed minced meat
100 ml dry white wine
1 l Vegetable broth
400 g Processed cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Clean and wash the leek and cut into thin rings. Peel the carrots, cut them lengthwise in half and slice them. Clean, clean and halve the mushrooms.
2
Heat butter in a pot. Fry the minced meat until crumbly. Add leek and carrots and sauté for 3-4 minutes, turning. Add wine and vegetable stock, bring to the boil and simmer for about 10 minutes.
3
Stir the cheese into the soup and season with salt and pepper. Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Serve the soup and sprinkle with parsley.