Cheese soup with mushrooms

Ingredients for 4 servings:

• 500 g minced meat (optional)
• 3 leek(s)
• 2 can/n mushrooms, approx. 250 g each
• 2 m.-sized onion(s)
• 2 small garlic cloves
• 20 g vegetable stock powder
• 1 liter of water
• 1 pack of herb melted cheese, approx. 200 g
• 1 pack of cream cheese spread, approx. 200 g
• 1 cup of cream, approx. 200 ml
• 1 cup of crème fraîche, approx. 180 g
• some salt and pepper
• some paprika powder, sweet
• some curry powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Wash the leek thoroughly and slice into rings. Dice the onions, peel the garlic, and drain the mushrooms. Mix the vegetable stock powder with water in a measuring jug. Brown the minced meat in a large pot. Once it’s almost cooked through, add the onions and cook. Season with salt, pepper, paprika, and curry powder. Crush the garlic and add the leek and mushrooms to the pot. Sauté everything briefly. Pour the prepared vegetable stock into the pot and bring the soup to a boil. Reduce the heat and stir in the cream and herb cheese until completely dissolved. Simmer the soup over low heat for about 30 minutes, stirring occasionally. Finally, stir in the cream and crème fraîche. The cheese soup is now ready and ready to serve.