Monday, 19 April 2010

Mushroom soup with meatballs

Serves 4

500g minced meat (I use turkey)
freshly ground black pepper
chilli powder, as much as you like
2 tbsp soy sauce
500g mushrooms, sliced (I use brown ones)
2 leeks, white parts only, quartered lengthways and chopped
2 onions, peeled and chopped
2 tbsp olive oil
approx. 2l of vegetable stock
200g natural spread cheese or 150ml crème fraiche
some chopped fresh parsley to garnish

Mix minced meat with salt, pepper and chilli powder and soy sauce and using your hands form 16 meatballs about walnut size. Place on a chopping board and set aside.

In a big pan fry leeks and onions in olive oil for about 5 minutes. Next add warm stock, saving about 500ml of it for later. Bring the soup to boil, gently add the meatballs, cover and simmer for 10 minutes.

Meanwhile mix the spread cheese or crème fraiche with the remaining stock until smooth and add to the pan together with sliced mushrooms. Boil for another 5 minutes, season with salt and black pepper.

Serve garnished with some chopped parsley.

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