German Cheese and Leek Soup

I found this recipe in a German cookbook I bought while in Berlin this past fall and have been meaning to make it. Not only was it really simple and fast, it was also very flavorful and filling. I served with freshly made soda bread.

2 1/4 pounds leeks
2 tablespoons cooking oil
9 oz. ground beef
9 oz. ground pork
4 1/2 cups meat stock
10 oz. sliced mushrooms
7 oz. cream cheese, herb and garlic flavored
salt and freshly ground black pepper

Instructions:
Remove the outer leaves of the leeks, cut off the root ends and the dark green leaves. Slice the leeks into rings. Place the rings into a bowl of fresh water and let the leeks soak for about 10 minutes; the dirt will sink to the bottom. Fish the floating leeks out with a slotted spoon and set aside to dry until ready to use.

Heat the oil in a large pan, add the ground beef and pork and fry it in the hot oil. Season with salt and pepper. Once the meat is done add the leeks and brown them lightly for a few minutes. Add the meat stock, bring the mixture to a boil, cover, turn heat down and simmer for about 15 minutes.

Add mushrooms to the soup (if using canned mushrooms, drain). Remove the soup from heat, add the cheese and allow to melt.

Yield: Serves 4.