Italian party soup

Ingredients for 10 servings:

• 500 g minced meat, mixed
• 400 g mushrooms, fresh
• 1 stalk(s) leek
• 1 pack of tomatoes, pureed
• 1 can of tomatoes, peeled
• 70 g tomato paste
• 1 pack of cream cheese spread
• 1 cup of cream
• 1 cup crème fraîche
• 2 tbsp oregano
• 2 tbsp marjoram
• 1 liter of broth
• 1 can of corn
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

In a large pot, brown the minced meat in oil and break it up. Clean and slice the mushrooms and fry them briefly. Clean the leek and cut it into rings, and fry it too. Add the tomato puree, the strained and peeled tomatoes. Mix everything together and let it simmer briefly. Then add the corn. Add the stock, the cream, the processed cheese, oregano and marjoram and let everything simmer for 10 minutes. Finally, stir in the crème fraîche. Served with baguettes, this quantity easily feeds 10 people. I like to make the soup well in advance or the day before so that the herbs can infuse nicely, because it tastes so much better the second day than the first.