Friss-dich-dumm-Suppe (Indulgent Comfort Soup)

Steps

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1. 1
   Heat oil in a pot and add the ground meat, breaking it apart with a spoon as it cooks so it crumbles rather than clumping together.
   ▶ ≈1:46
2. 2
   Dice the onion finely and add it to the nearly-cooked ground meat. Let the onions soften and become translucent.
   ▶ ≈1:53
3. 3
   Season the meat and onion mixture generously with salt and pepper, keeping in mind you will also be seasoning the tomatoes that follow.
   ▶ ≈3:22
4. 4
   Stir in the Mediterranean seasoning blend and toast it briefly to release its aroma without burning the spices.
   ▶ ≈4:04
5. 5
   Add the canned mushrooms to the pot and sauté them briefly to release their moisture and flavor.
   ▶ ≈4:53
6. 6
   Pour in the passata slowly—it will bubble up. Reduce the heat from high to medium and stir in the cream carefully.
   ▶ ≈5:09
7. 7
   Add the processed cheese slices and stir gently until they completely melt into the soup, creating a creamy texture.
   ▶ ≈5:37
8. 8
   Make sure all the cheese is completely dissolved and incorporated. Bring the soup to a simmer before serving.
   ▶ ≈6:00
9. 9
   Ladle the soup into pre-warmed bowls and garnish with freeze-dried parsley.
   ▶ ≈6:16