Minced beef and cheese soup

#1

meat

soup

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 250 g minced beef
• 1-2 tbsp. rapeseed oil
• 1 thin leek
• 125 g mushrooms
• flour
• 75 ml white wine
• 350 ml water
• 150 ml milk
• 100 g processed cheese
• salt + pepper
• 1 tbsp. Tomami #1
• 50 g hazelnuts
• butter
• nutmeg
• 1 packet of cress

INSTRUCTIONS

Fry the minced meat in hot oil. Cut the leek lengthwise and the mushrooms into thin slices, then add to the minced meat in the pan. Add the flour, simmer briefly, then deglaze with white wine and boil with an open lid. Add water, milk and the cheese and simmer for about 10 minutes, until the leeks and mushrooms reach the right consistency. Season with nutmeg, salt, pepper and Tomami #1. Finely chop the hazelnut kernels and fry in melted butter. Serve together with the soup, the cress and Tomami #1.