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Creamy Mushroom and Processed Cheese Soup
A rich and velvety cream soup with button mushrooms and processed cheese, perfect for a cozy lunch and easily prepped ahead for the freezer.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Dice the onion and carrot, then sauté in oil until softened.
Add the sliced button mushrooms and cook for 10–12 minutes until all excess moisture has evaporated.
Toss in the garlic and cook for another 30 seconds.
Add the potatoes and broth. Simmer for 15–20 minutes.
Season with salt, pepper, and optional spices to taste.
Stir in the processed cheese until completely melted.
Blend the soup with an immersion blender until smooth and creamy.
Stir in a splash of hot broth if needed to adjust the consistency.
To freeze, let it cool completely, portion into containers, freeze solid, and then vacuum seal. Store in the freezer for up to 2 months.
Thaw the frozen soup in the refrigerator or reheat directly over low heat, stirring occasionally. Add 1–2 tablespoons of water or broth if necessary.
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