John Myers
Ingredients for 10 servings:
- 4 tbsp oil (e.g. rapeseed oil)
- 3 onions, diced
- 1 kg minced meat, half and half
- 3 cans of mushrooms
- 4 can/n tomatoes, chopped, with Italian herbs
- 3 bell peppers, diced, yellow, red, green
- 500 g double cream cheese or reduced-fat cheese
- 800 ml Cremefine, for cooking or cream
- Salt
- pepper
- 3 tbsp pizza seasoning
- possibly Tabasco
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
with mushrooms, peeled tomatoes, peppers, double cream cheese
Heat the oil in a large pot; test the heat with a wooden spoon; if bubbles form on the spoon, the oil is hot enough. Add the diced onion and let it become translucent, stirring frequently. Add the minced meat, stirring frequently, and let it become crumbly. Season with salt and pepper. Drain the mushrooms in a sieve, reserving the liquid and setting it aside. Add the mushrooms to the meat and sauté thoroughly. Add the chopped tomatoes, diced bell peppers, cream cheese, and cream. Bring everything to a boil until the cream cheese has dissolved. If you want the soup to be more liquid, add the reserved mushroom liquid. Season to taste with salt, pepper, and pizza seasoning. If you want it spicier, add Tabasco. To allow the flavor to develop fully, the soup should simmer gently for about another hour. Serve with baguette or toast. If you like, you can vary it by adding some noodles, rice, or kritharaki. But please don’t add too many, as this will make the soup too thick. If this does happen, I recommend adding vegetable broth, tomato juice, or simply hot water.
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