I found an idea for a soup like that on Pinterest. Since I was in a baking mode, I made the soup parts while the dough was rising, the veggies while the Stollen was baking and finished of everything when I was cooling my baked goods.
It is a soup that basically does not need a lot of work and can be a meal for a dinner at night.
200 g button mushrooms
1 clove of garlic
100 g cheese spread full fat
1 tbsp butter
1 tbsp flour
125 ml milk
nutmeg, salt and pepper
150 ml white wine
700 ml chicken stock
1 tbsp rapeseed oil
1 tbsp parsley
30 ml double cream
200 g mixed mince meat (pork and beef)
1 slice of toast
1 tbsp milk
1 tbsp breadcrumbs
salt, pepper, chili flakes, herbes d` Provence
Start with the meatballs first, brown them and set them aside.
Chop the leek into rings, and the garlic into cubes, and the mushrooms into small pieces.
In a wide pan with some oil start with the garlic, then add the leek and a bit later the mushrooms, cook them until soft and set aside.
In a big pot melt the butter and add the flour, cook it and add the milk, stir until you have no lumps, add the wine and cook it for 3 minutes, add the chicken stock and the cheese.
Cook for 3 min and then add veggies from the pan. Heat it through and use a stick blender to make a fine soup. Season with salt, pepper and nutmeg. Add the meatballs to get them warm again and serve with some double cream and parsley.