Cheese cream soup for children

Ingredients for 6 servings:

• 2 tbsp sunflower oil
• 1 tbsp butter
• 3 m.-sized onion(s)
• 4 stalk(s) leeks
• 1 clove(s) garlic
• 1 ½ liters vegetable broth
• 1 tbsp sunflower oil
• 500 g minced beef
• 2 jar mushrooms, sliced, 280 g each
• 200 g cream cheese spread
• 200 g cream cheese spread with herbs
• 1 cup crème fraîche
• 2 tbsp freshly chopped herbs (chives, parsley, cress)
• 1 tbsp paprika powder, sweet
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

quick and tasty

Peel and dice the onions. Trim and wash the leek, and cut into half rings. Peel and roughly chop the garlic. Heat the sunflower oil in a large saucepan with the butter and sauté the onions, leek, and garlic until translucent. Deglaze with the stock, cover, and simmer for about 10 minutes. Meanwhile, heat the sunflower oil in a deep pan and fry the minced meat over high heat until crumbly. Add the mushrooms and continue frying for a while. Season with salt and pepper. After the 10 minutes of cooking time, add the processed cheese, herbs, crème fraîche, and paprika, and puree everything finely. Now add the mushroom and minced meat mixture to the soup, mix well, and heat everything back up again. Season to taste with salt and pepper. The soup tastes best when it has cooled down and is then reheated.