This processed cheese soup with mushrooms is the answer to weeknight dinner prayers. Using American processed cheese guarantees a smooth, velvety texture every single time - no grainy or stringy cheese here.
While food snobs may scoff, there's a reason processed cheese exists: it melts perfectly. The earthy sautéed mushrooms add sophistication and nutrition, making this soup greater than the sum of its parts.
Why Processed Cheese?
- Foolproof melting - Never grainy or separated
- Consistent results - Same texture every time
- Quick cooking - Melts in seconds
- Nostalgia - Classic comfort food taste
Types to Use
- Velveeta - Most common, extra creamy
- American cheese slices - More subtle
- Cheese product blocks - Budget-friendly
Serving Suggestions
- Over rice or noodles
- With crusty bread
- As a dip for vegetables
- Kids love it
Processed Cheese Soup with Mushrooms
A quick, foolproof soup using processed American cheese for guaranteed smooth, velvety texture with sautéed mushrooms.
Nutrition per serving
345 Calories
14g Protein
16g Carbs
26g Fat
1g Fiber
Ingredients
Instructions
- . Sauté mushrooms in 1 tbsp butter until golden. Set aside.
- . Sauté onion in remaining butter 5 minutes. Add garlic. Whisk in flour.
- . Add broth and milk. Simmer 5 minutes. Add cheese, stir until melted.
- . Add mushrooms and paprika. Season and serve with parsley.
Recipe Notes
- Better flavor: Mix half processed cheese with half sharp cheddar.
- More mushrooms: Double the mushrooms for mushroom lovers.
- Add vegetables: Broccoli or cauliflower work great.
- Storage: Refrigerate 4 days. Reheats beautifully.