in Soup Recipes

Cheese and minced meat soup with peppers and mushrooms

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Ingredients for 4 servings:

  • 500 g minced meat
  • 250 g mushrooms
  • 4 pointed peppers
  • 250 g processed cheese
  • 1 cup crème fraîche
  • 750 ml water
  • 1 ½ tbsp vegetable broth
  • Paprika powder, smoked
  • salt and pepper
  • nutmeg
  • oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the bell peppers into thin strips and chop the mushrooms. Fry the minced meat in a little oil in a pan until browned and crumbly, then transfer to a container. Sauté the bell peppers and mushrooms in a little water in the pan. Add 700 ml of water with the vegetable stock and the minced meat. Simmer for about 10 minutes. Stir in the processed cheese and crème fraîche and bring to a boil. Season the soup with paprika, salt, pepper, and nutmeg. Serve hot with baguette. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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