Brown the minced meat in a large pot. Cut the leeks lengthwise, then crosswise into small pieces and rinse them well in a sieve. Peel and dice the onion. Add the leek, onion and mushrooms to the minced meat and steam briefly. Add the boiling bouillon and cook for about 10 minutes.
Add the grated alp cheese to the soup and let it melt. Bring the whole thing to the boil again briefly.
Enjoy with Ruchbrot (rough bread).
Martin Rüegsegger, Managing Director of the umbrella brand Swiss Alp cheese, sometimes cooks this simple meal together with his son.