Cheese-Porridge-Meat Broth

Peel and dice the onions and garlic cloves. Rinse the leek thoroughly and cut into rings. Clean the mushrooms and cut them into slices.

Heat the oil and add the butter. Brown the minced meat while stirring. Add the onion, then the garlic, the leek and the mushrooms. Extinguish with wine and meat broth.

Season with salt and pepper and simmer on low heat for 150 minutes. Just before the end of the cooking time, add the processed cheese and the whipped cream. Chop the parsley. Season the meat broth and serve sprinkled with the parsley.

Serve with white bread and a semi-dry Riesling from the Middle Rhine.

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