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Minced Meat and Leek Soup

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Minced Meat and Leek Soup

The perfect minced meat and leek soup recipe with a picture and simple step-by-step instructions.

  • 2 Onions
  • 2 Poles Leek
  • 300 g Mushrooms
  • 400 g Thuringian Mett
  • 2 tbsp Vegetable oil
  • Salt
  • Pepper
  • 750 ml Vegetable broth
  • 250 ml Cream
  • 100 g Processed cheese
  • 1 packet Tk – 8 – Herb Mix
  1. Finely chop the onions in the Tupper – Turbo – Chef. Cut the leek into fine rings. Cut the mushrooms into thin slices.
  1. Fry the mince in the hot oil until crumbly, add the onions and let it translate. Add the leek and mushrooms, sauté briefly, season with salt and pepper. Pour in the broth and let the soup simmer for about 10 minutes.
  1. Then stir in the cream and melt the cheese in the hot soup. Mix in the frozen herbs.
Dinner
European
minced meat and leek soup

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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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