Cheese soup with minced meat, mushrooms and leeks

Ingredients for 8 servings:

• 1 kg minced meat, half and half, organic
• 5 stalk(s) leeks
• 1 bunch of spring onions
• 510 g mushrooms, sliced, from the jar, frozen, or fresh
• 1 bunch of parsley
• 200 g processed cheese, Gouda
• 200 g processed cheese, with herbs
• 200 g cream cheese with herbs
• 8 small shallots
• 250 ml white wine, dry, fruity, with little acidity
• 4 liters of broth
• 3 cups of crème fraîche
• 4 tsp salt
• 4 tsp pepper, freshly ground
• 5 tbsp rapeseed oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Makes about 5.5 liters of soup

Thoroughly clean the spring onions and leek, trimming some of the green parts and slicing the rest into rings. Peel the shallots and finely dice them. Heat the rapeseed oil in a pan. Add the diced onions and let them become translucent. Then add the minced meat, season with pepper and salt, no more than 1 teaspoon each, and fry vigorously. Then add the spring onions and leek. Pour in the white wine and bring to a boil. Add the processed cheese, cream cheese, crème fraîche, the stock, and the mushrooms, and bring the cheese and leek soup to a boil briefly. If using fresh mushrooms, they should be sautéed. The soup is basically ready now. Now season with salt and pepper, if desired. Serve with a good white wine and baguette. I recommend using fresh, organic ingredients. As always, the quality of the ingredients is crucial for the flavor! If the soup is too rich or cheesy for you, use one less pack of processed cheese.