Jennifer Clarke Beckemeier
Ingredients:
6 tbsp. oil
750 g minced beef
750 g minced pork
salt and pepper
6 stalk(s) leek
2 l beef stock
450 g mushrooms
150 g soft cheese with herbs
150 g plain soft cheese / Philadelphia
Method:
Heat the oil and sauté the mincemeat until brownish and crumbled. Finely slice the leek in rings, add to the meat, and pour in the broth. Bring to the boil and simmer over medium heat for 15 minutes. Add the mushrooms and simmer for another 15 minutes.
Add the cheese and stir until melted. Season to taste with salt and pepper. Serve with crispy fresh bread.
Note:
You can prepare the soup one day before. The flavour is even more intensive, if there is time for the soup to steep.
VERY RICH soup, good as a base for some drinking LOL
