Clean, halve and slice the leek. Peel and finely dice the shallot. Clean the mushrooms, cut off the ends of the stems and then cut the mushrooms into slices.

Heat a little clarified butter and fry the mince until crumbly. Add the leek and shallot and fry briefly, season well with salt & pepper, dust with the flour and stir again briefly.

Now deglaze with the Noilly Prat and let it reduce almost completely. Pour in the vegetable stock, milk and cream, add the mushrooms and simmer gently for 10 minutes.

Now add the processed cheese and simmer gently for another 5 minutes.

In the meantime, cut the pumpernickel into small cubes and fry them together with the hazelnuts in hot butter briefly but well. Degrease on crepe, season well with salt & pepper & nutmeg.

Season the soup again briefly, put in a soup bowl and sprinkle with a little chives, serve with the croutons ..... enjoy your meal .....

Basic recipe for my "grainy vegetable broth"