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Cheese Soup with Leegs

2 leeks
2 onions
500 g minced meat
1 l beef stock (cube)
300 processed cheese
150 g mushrooms
1 tbsp. herbs (chopped)
salt, pepper

 

Dice onions and cut leeks and mushrooms into small slices. Saute both until translucent, add minced meat and saute until crumbly. Let all simmer covered for about 15 minutes. Then add beef stock and boil up. Let all simmer for 10 minutes more, then add cheese and herbs. Let cheese melt. At last add mushrooms and season to taste with salt and pepper.

 

   
     
 

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