Potato and Minced Meat Soup with Mushrooms
A spoonful of comfort: Potato and minced meat soup with mushrooms from Spoonsparrow tastes hearty and delicious.
Ingredients
- 600 g waxy potatoes
- 200 g leek (1 small bunch)
- 2 tbsp Rapeseed oil
- 800 ml vegetable broth
- Salt
- 0.5 tsp ground cumin
- 200 g champignons
- 400 g beef mince
- 0.5 tsp dried marjoram
- 200 g double cream
- 20 g parsley (0.5 bunch)
- 40 g Walnuts
Instructions
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1.
Peel, wash, and dice the potatoes into small cubes. Clean, wash, halve lengthwise, and slice the leek into fine rings.
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2.
Heat 1 tbsp of rapeseed oil in a pot. Add the potatoes and leek and sauté for 3–4 minutes over medium heat. Pour in the broth, season with salt and cumin, and simmer for 10–15 minutes.
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3.
Meanwhile, clean, wash if necessary, and slice the mushrooms. Heat the remaining oil in a pan. First, sauté the minced meat for 5 minutes, stirring constantly, then add the mushrooms and sauté for another 3 minutes. Season with marjoram, salt, and cumin.
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4.
Add the cream and mushroom-mince mixture to the soup, stir, and heat through. Wash, dry shake, and chop the parsley. Roughly chop the walnuts. Serve the soup garnished with parsley and walnuts.
