Leek soup

Ingredients for 4 servings:

• 500 g ham, cooked or minced meat
• 8 stalk(s) leeks
• 6 onions
• 3 small cans of mushrooms
• 200 g processed cheese with herbs
• 200 g cream
• 1 cup crème fraîche with herbs
• 2 liters of broth
• basil
• Thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the minced meat until crumbly (if you prefer ham, cut the ham into strips and brown briefly too) and season with a little salt and pepper. Slice the leek into thin rings. Chop the onions and add both to the minced meat or ham and brown again vigorously. Add the mushrooms. Then pour in the stock. Add the cream, processed cheese, and crème fraîche and let everything simmer gently on low heat. Do not boil again. Add the basil and thyme (fresh is best, of course)! Season to taste – DONE. I always let the soup simmer gently on low heat for about an hour. It goes well with baguette bread!