Cheese soup with leeks

Cheese soup with leeks can also be found in greater amounts than party soup prepared quickly and easily. Very aromatic cheese with leek soup tastes when they are cooked with fresh mushrooms. To the best of fresh baguette. Heat a nonstick pan initially neutral oil like corn oil, soybean oil or sunflower oil. Add ground beef and sear. This shred the meat with a wooden spoon or spatula until it is fine crumbling.


Meanwhile, fresh mushrooms with a soft cloth, wipe dry and cut off any brown interfaces from the stalk.Slice the mushrooms and minced give. An onion peel, halve and cut into small cubes. Onions to the pan along with the mushrooms and how to see in the picture above, light brown roast. Turn the heat back to medium. Leeks / leeks, cut into rings and thicker mitsch tumors in the pan until the onion rings are soft. For the cheese soup with leeks to pan contents into a saucepan and heat to fill a medium temperature. Add dry or semi-dry white wine and top with soup. At best, the cheese with leek soup tastes when using self-cooked beef broth (see recipe). Stir cheese, to taste cream cheese, herbs, cheese or any other variety, the cheese soup with leeks and let it melt.

Cornstarch in a small bowl and stir until smooth with a little cold water. The cheese soup with leeks and cook briefly bind the soup with the mixed cornstarch. The temperature switch back to the lowest level so that the cream fresh on stirring not flocculate. Cheese soup with leeks with fresh ground pepper and salt and stir in sour cream just before serving with a whisk.


¤ 100 g Minced meat
¤ 1 tbsp Oil
¤ 100 g Mushrooms
¤ 1 / 2 Onions
¤ 100 g Leek
¤ 1 / 8 L White wine
¤ 1 / 4 L Broth
¤ 200 g Cheese spread
¤ 3 tsp Cornstarch
¤ Pepper, salt
¤ 30 g Creme fresh

Serves 3 – 434 cal per serving, 20 mins Prep – 30 mins Total.