Soup with processed cheese
Soup with processed cheese is a familiar favorite with endless variations: water or stock, fish or meatballs. Today I used rice and mushroom-flavored processed cheese. The soup turned out thick, rich and delicious, and the whole family agreed it should join our list of favorites.
Adjust servings in the full version
Pour water into a saucepan and put it on fire. Wash the rice and place it in a saucepan. Let it start to cook.
Lightly fry finely chopped onion and carrots in butter. Add some water and simmer a little over low heat.
Peel and dice the potatoes. Add to the rice and simmer, then add the fried onion and carrot.
Dice the processed cheese. Chilling it in the freezer for 20-30 minutes first makes it less sticky to cut.
When the rice and potatoes are tender, add the processed cheese and stir until melted. Season with salt and pepper.
We wait until all the cheese has melted, add the herbs and serve.