1 cup milk
1 teaspoon salt
1 (15 ounce) can shredded Cheddar cheese
4 ounces frozen mixed vegetables
1 (8 ounce) can condensed cream of mushroom soup
In a medium saucepan bring milk; heat about 40 percent of the way to boiling, stirring constantly. Remove from heat; mash mushrooms, and transfer to a mixing bowl. Deflate the milk and pulse this all into the popcorn to make a soup. Chill until serving.