Cheese soup

Ingredients for 4 servings:

• 500 ml water
• 200 ml cream
• 2 packs of processed cheese (herbs)
• 2 packs of cream cheese spread
• 2 tsp vegetable broth, instant
• 1 can/n mushrooms or fresh to taste
• 2 stalk(s) leeks
• 500 g minced meat, mixed
• pepper
• Salt
• Fat for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the leeks and cut diagonally into rings. Wash the fresh mushrooms, trim the stems, and quarter the heads (drain canned mushrooms). Bring a pot of water to a boil and heat a pan with a little fat. Prepare the minced meat as usual and set aside (if the minced meat has too much fat, simply place it in a sieve for a short time). When the water boils, add the leeks and mushrooms. Season the water with two teaspoons of vegetable stock. After about 2 minutes, boil, gradually add the processed cheese, stirring constantly; the cheese must be completely melted. Stir in the cream. Add the minced meat, stir, and season to taste (season more strongly to taste). Simmer everything for another 10-20 minutes, stirring occasionally. Finally, season lightly with pepper and salt.