Can I replace processed cheese with hard cheese?

Hard cheese won't give the same creamy texture and won't dissolve completely. It's best to use processed cheese for soup. If you substitute, the soup will be less smooth and homogeneous.

Why won't the cheese dissolve?

The water may not be hot enough, or the cheese was added too early. Make sure the water is boiling and the cheese is finely grated. Add it while actively boiling and whisk vigorously.

How long should I cook the soup?

After adding all the ingredients, cook the soup for just 2–3 minutes, then remove from heat. The key is to ensure the cheese dissolves completely and the mushrooms are heated through.

Can I make the soup without onion?

Yes, you can skip the onion or substitute with spring onion added at the end. The flavor will be less rich, but the soup will still be tasty.

Mushroom soup with cheese

Name: Mushroom soup with cheese
Total time: 20 min
Yield: 4 порции
Cuisine: International
Ingredients: Button mushrooms — 500 g; Processed cheese — 200 g; Water — 2000 g; Salt — 2 g; Spice — 2 g; Onion — 50 g

30min

2754g

Nutrition per 100g

115

This creamy mushroom soup with processed cheese is the perfect dish for those who love tender, aromatic first courses. Sautéed mushrooms and onions, combined with velvety processed cheese that melts completely into the broth, create a unique creamy texture. Simple and quick, this soup warms and satisfies without extra calories. At just 41 calories, it's light and delicious.

HealthyanddeliciousLunchFats & OilsCheeseMushroomsSoups

WHAT YOU WILL NEED

From ingredients

6 products

Основа

Button mushrooms500 g

Processed cheese200 g

Специи

SIMPLE PROCESS

Step by step recipe

For a perfectly creamy soup, melt the processed cheese properly: add it to boiling water and whisk vigorously until fully dissolved. Sauté the mushrooms with onions until golden before adding — this releases their flavor. Make sure the cheese dissolves completely without lumps. Fresh herbs at the end add brightness and freshness.

Step 1

Prep the Mushrooms and Onion

Wash and dry the mushrooms, slice them thinly. Peel and finely chop the onion. Heat olive or vegetable oil in a skillet, sauté the onion until translucent (2–3 minutes). Add the mushrooms and fry over medium heat, stirring, for 5–7 minutes until golden brown.

Step 2

Make the Base

Bring 2–2.5 liters (8–10 cups) of water to a boil in a pot. Reduce heat to medium, add the processed cheese (finely grated in advance) and whisk constantly until fully dissolved.

Step 3

Add the Mushrooms

Transfer the sautéed mushrooms and onion to the pot with the cheese base. Season with salt and pepper to taste. Simmer over low heat for 2–3 minutes to meld the flavors.

Step 4

Finish and Rest

Remove from heat, stir in finely chopped fresh herbs (dill, parsley) if desired. Cover and let rest for 5 minutes.

Step 5

Serve

Ladle the soup into bowls, garnish with fresh herbs. Serve hot with croutons or fresh bread. Enjoy!

CHEF'S TIP

Choose Quality Processed Cheese

Use high-quality processed cheese like Karat, Hochland, or Druzhba for the perfect texture. It dissolves easily in hot water and gives a smooth, creamy consistency.

Sauté Mushrooms Until Golden

Fry the mushrooms over medium heat until golden brown to release their aroma and remove excess moisture. Don't salt them during frying — they brown better without salt.

Adjust the Soup Thickness

For a thicker soup, add 1 tablespoon of flour mixed with water at the end, or use less water. For a thinner version, simply add more broth.

Serve with Croutons or Herbs

Fresh dill, parsley, or basil add vibrant flavor, while crispy white bread croutons perfectly complement the creamy texture.

SUBSTITUTIONS

Add your taste

With Wild Mushrooms Replace button mushrooms with wild mushrooms (porcini, boletus) — boil them first until tender, then sauté with onion. The flavor becomes richer and more earthy.
With Chicken Broth Use chicken or vegetable broth instead of water for a more flavorful soup. Calories will increase slightly.
Add Cream for Extra Richness Stir in 100ml of 20% cream at the end and heat through — the soup becomes even silkier and more velvety.
Add Potatoes for Heartiness Add 1–2 diced potatoes along with the mushrooms for a thicker, more filling soup.

HOW TO STORE

How to Store Creamy Mushroom Soup

Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, add a little water or broth if it has thickened. Warm gently over low heat without boiling. Freezing is possible, but the processed cheese may change texture upon thawing — thaw in the fridge and reheat on the stovetop.

GOOD TO KNOW