Cheese and Leek Soup

Clean leek, cut into rings and rinse. Remove the skin from the carrots, rinse and dice. Heat the oil in a saucepan, add the leek and carrots and sauté briefly. Extinguish with clear soup, make 15 min and thicken with Maizena (corn starch). Mix the cornstarch in a little water beforehand.

Clean the mushrooms, rinse them, cut them into slices and stir them into the soup together with the processed cheese. Season with pepper and sprinkle with parsley.

Serve with a fresh multigrain roll.

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