Description
This rich and creamy cottage cheese mushroom soup combines protein-packed cottage cheese with a blend of mushrooms for a healthy and comforting meal perfect for any occasion.
Ingredients
Units
Scale
Ingredients
- 2 tablespoons butter
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 pound mixed mushrooms sliced (cremini, shiitake, button)
- 4 cups low-sodium vegetable broth
- 1 cup cottage cheese full-fat preferred
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly cracked
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat Butter and Sauté Onion and Garlic: Heat butter in a large, heavy-bottomed pot over medium heat until foaming. Add diced onion and minced garlic, cooking for 4-5 minutes until onion becomes translucent and fragrant.
- Cook Mushrooms: Add sliced mushrooms to the pot and cook for 8-12 minutes, stirring occasionally, until mushrooms release their liquid and develop golden-brown edges. This browning is crucial for flavor development.
- Add Broth and Thyme, Simmer: Pour in vegetable broth and add thyme. Bring mixture to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to concentrate flavors.
- Blend Soup: Remove pot from heat and let cool for 2-3 minutes. Using an immersion blender, pulse 4-6 times to partially break down mushrooms, leaving some chunks for texture.
- Add Cottage Cheese and Blend Smooth: Add cottage cheese and blend for 30-45 seconds until completely smooth and creamy. Season with salt and pepper, then taste and adjust. Ladle into bowls and garnish with fresh parsley.
Notes
- Store in refrigerator for up to 2 days.
- Reheat gently to prevent cottage cheese from curdling.
- Soup improves in flavor overnight.
