Description
A warm, comforting bowl of cottage cheese mushroom soup, featuring earthy mushrooms and the subtle tang of cottage cheese for a light yet rich flavor.
Ingredients
Scale
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, shiitake, button), sliced
- 4 cups low-sodium vegetable broth
- 1 cup cottage cheese (full-fat preferred)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly cracked
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Melt butter in a large pot over medium heat. Add the diced onion and sauté until translucent and slightly golden, about 6–8 minutes.
- Add the minced garlic and cook until fragrant, about 30–45 seconds.
- Stir in the sliced mushrooms and cook until they release their moisture and turn tender, about 8–12 minutes.
- Pour in the vegetable broth and add the thyme. Bring to a gentle simmer and let cook uncovered for about 10 minutes.
- Carefully blend the soup until smooth; return puréed soup to the pot and place over low heat.
- Stir in the cottage cheese and heat through, whisking until fully incorporated.
- Season with salt and pepper to taste. Serve hot, garnished with chopped parsley.
Notes
Store leftovers in an airtight container for up to 3–4 days. Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 15mg
Keywords: mushroom soup, comfort food, cottage cheese recipes, vegetarian soup, creamy soup