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
Quick velvety soup with American cheese and sautéed mushrooms.
Nutrition per serving
345Calories
14gProtein
16gCarbs
26gFat
1gFiber
5gSugar
Ingredients
Instructions
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Sauté mushrooms. Melt 1 tablespoon butter in a large pot over medium-high heat. Add mushrooms and cook 5 minutes until golden brown. Season lightly and remove.
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Cook aromatics. Add remaining butter to pot. Add onion, cook 4 minutes until soft. Add garlic, cook 1 minute. Whisk in flour and cook 1 minute.
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Add liquids. Gradually whisk in chicken broth and milk. Bring to a simmer and cook 5 minutes.
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Add cheese. Reduce heat to low. Add cubed processed cheese and stir until completely melted and smooth, about 2 minutes.
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Finish and serve. Stir in mushrooms and paprika. Taste and season with salt and pepper. Ladle into bowls and garnish 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.
