Serves 4: 200 g minced meat 1 small onion 2 teaspoon herbes de provence 1 egg salt pepper 300 g leek 100 g fresh mushrooms 1 l bouillon 0.2 l cream 200 g soft cheese 0.25 l riesling (dry white wine) preparation: Mix the first six ingredients and roast them. Chop leek and mushrooms and add them. Fill up with bouillon and boil up. Add cream and soft cheese and fill up with riesling. The soup should not boil up again. recipe by Stefan HeidenreichBack to the list of our recipes