Mushroom Soup with Processed Cheese

Place the chicken breast fillet in 1.3–1.5 L of water, add a little salt, and bring to a boil. Cook for 20 minutes from the moment it starts boiling.

Peel the onion and chop it finely.

Slice the cremini mushrooms.

Peel the potatoes and cut them into small cubes.

Remove the chicken breast fillet from the broth and cut it into small cubes.

Melt the butter in a skillet over medium heat. Add the onion and cook for about 5 minutes until softened.

Add the mushrooms, stir, and cook until all the released liquid has evaporated. Season with a little salt and pepper at the end.

Bring the broth to a boil and add the potatoes. Cook for 10–15 minutes until the potatoes are tender.

Add the sautéed mushrooms and onion to the pot and cook for 5 minutes.

Add the diced chicken breast fillet.

Add the processed cheese and stir well — it will dissolve almost immediately. If you are using processed cheese rounds, cut them into cubes beforehand and cook a little longer until fully melted into the soup.

Season the soup with pepper and add more salt if needed. It's ready.

Serve the mushroom soup with processed cheese hot.