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🍲 Hearty Potato and Minced Meat Soup with Mushrooms

609 kcal · 30 min · 4 servings

Ingredients

• 600 g mostly waxy potatoes
• 200 g leek (1 small stalk)
• 2 tbsp rapeseed oil
• 800 ml vegetable broth
• salt
• 0.5 tsp ground cumin
• 200 g button mushrooms
• 400 g minced beef
• 0.5 tsp dried marjoram
• 200 g whipping cream
• 20 g parsley (0.5 bunch)
• 40 g walnuts

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Clean the leek and wash it.
4. 4. Cut the leek lengthwise in half.
5. 5. Slice the leek into thin rings.
6. 6. Heat one tablespoon of rapeseed oil in a pot.
7. 7. Add the potato cubes and leek rings to the pot.
8. 8. Fry the vegetables over medium heat for three to four minutes.
9. 9. Deglaze the vegetables with the broth.
10. 10. Season the soup with salt and cumin.
11. 11. Let the soup simmer for ten to fifteen minutes.
12. 12. Clean the mushrooms while the soup is cooking.
13. 13. Wash the mushrooms if necessary.
14. 14. Slice the mushrooms.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Fry the minced meat for five minutes while stirring.
17. 17. Add the mushroom slices to the pan.
18. 18. Fry the mushrooms with the meat for another three minutes.
19. 19. Season the meat and mushroom mixture with marjoram, salt, and cumin.
20. 20. Add the cream to the soup.
21. 21. Add the mushroom and minced meat mixture to the soup.
22. 22. Stir everything well.
23. 23. Let the soup come to a boil.
24. 24. Wash the parsley.
25. 25. Shake the parsley dry.
26. 26. Chop the parsley finely.
27. 27. Chop the walnuts coarsely.
28. 28. Garnish the finished soup with parsley and walnuts.
29. 29. Serve the soup hot.

Nutrition per serving

• kcal: 609
• Protein: 30 g · Fett/Fat: 42 g · Carbs: 28 g