(German version below.)
This is a great comfort soup that is very forgiving as far as substitutions. Our 5 year old loves this soup, but beware the fat content! 😉
Preparation Time: 35 minutes
- 1 pound, ground meat (I usually use turkey, but meatloaf mix is closer to the mix our German relatives use, and I have also used beef in a pinch.)
- 1 medium onion
- 5 bunches of leek (I have also used scallions instead, with no drastic taste change)
- 2 cans, mushrooms OR 2 cups of fresh mushrooms
- 2 Liters of broth, beef or vegetable works best
- 2 c. of Velveeta, or similar type of cheese product
- Saute onion in big pot (Dutch oven, or similar size). You can use butter, margarine or oil, as per your personal taste.
- When onion is golden, add in meat and brown. Drain off oil.
- Mix in chopped leeks or scallions and cook for 2 – 3 minutes. Add the broth (you can also use the water from the canned mushrooms as part of your broth content – this gives some extra flavor, and wastes nothing). Mix well.
- Add in mushrooms.
- Add salt and pepper to taste.
- Bring to a boil, reduce heat to simmer covered, for about 20 minutes.
- Add the cheese into the soup in smaller chunks. Mix constantly. When all of the cheese is melted, remove from heat.
- Serve immediately with crusty bread.
German version (as received from relatives in Franconia):
- 500 g Hackfleisch
- 1 Zwiebel
- 5 Stangen Lauch
- 2 Dosen Champignons
- 2 L Brühe
- 2 Becher (900 g) Sahneschmelzkäse
- Hackfleisch in Öl anbraten
- Zwiebeln und Lauch klein schneiden
- Champignons zugeben
- Brühe aufgießen und köcheln lassen
- Zum Schluss den Sahneschmelzkäse unterrühren
- mit Salz u. Pfeffer abschmecken