The only way I know that it might be salvaged is if you use a blender at high speed.
If it's like a cream soup, meaning that it doesn't have chunky ingredients, you could try using a whisk to blend in the lumps.
Potato cheese soup is potato soup which contains melted cheese.
The cheese will melt. Stir it to mix it in well, and you have a cheesy soup.
cheese and soup
soup appetizer
Yes, it melts.
No. A chowder is a very thick soup.
If you like.
It is standard to use either Emmental or Gruyère in the onion soup, but a resembling grated cheese may replace it if need be.
What you can do is add half a can of mushroom soup and if it is still dry add the rest and one last step. ENJOY!!!
There are many types of soups, but these are some that start with the letter B (World wide): Bajajou (Slovakian), Bird's nest soup (Chinese), Bisques (Lobster, crab, tomatoe, chestnut, squash, etc.), Borscht (Rusian/Ukraine), Bouillabaisse (southern France), Bourou-Bourou (Greek), Biltong and blue cheese soup, broccoli cheese soup, beer cheese soup, Bergen fish soup (Norwegian), and Beer soup.
Yes, of course. It is still cheese, it's just shredded.