Raclette soup, using leftovers after raclette

Ingredients for 6 servings:

• 1 bowl of meat (all leftovers, turkey, beef, pork)
• 1 bowl of sausage (all leftovers, ham, bacon, salami, etc.)
• 1 bowl of vegetables (all leftovers, whether fresh or from a can)
• 1 bowl of potatoes (any leftovers)
• 1 bowl of raclette cheese (any leftovers)
• 1 small bunch of chives
• 1 small bunch of parsley
• some white wine
• some vegetable stock powder
• 3 liters of water
• salt and pepper
• Mustard flour, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

This soup is perfect for anyone who likes to use up leftovers. Raclette often leaves a lot of leftovers, and I always make soup the next day. It tastes irresistible! Cut all the ingredients into bite-sized pieces. Heat a large pot with oil and brown the meat and sausage until well browned. Add the mixed vegetables and sauté for about 20 minutes. Deglaze with white wine and simmer for another 10 minutes. Top up with water. Add the chives and parsley. Let everything simmer gently for about an hour over medium heat. The longer it simmers, the better the flavor; stir occasionally. After an hour, add the potatoes and cheese. Once the cheese has melted, season with salt, pepper, mustard flour (if using), and vegetable stock powder. Enjoy!