Cottage Cheese Mushroom Soup

Cottage Cheese Mushroom Soup

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 30 minutes Total Time: 40 minutes
Yield: 4 servings Category: LUNCH Cuisine: American Diet: Vegetarian

Ingredients

  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound mixed mushrooms, sliced (cremini, shiitake, and button)
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat cottage cheese
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons fresh parsley, chopped for garnish
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Instructions

  1. Heat butter in a large heavy-bottomed pot over medium heat until foaming. Add diced onion and minced garlic, cooking for 4 to 5 minutes until onion becomes translucent and fragrant.
  2. Add sliced mushrooms to the pot and cook for 8 to 12 minutes, stirring occasionally until mushrooms release their liquid and develop golden-brown edges.
  3. 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.
  4. Remove pot from heat and let cool for 2 to 3 minutes. Using an immersion blender, pulse 4 to 6 times to partially break down mushrooms.
  5. Add cottage cheese and blend for 30 to 45 seconds until completely smooth and creamy. Season with salt and pepper, then taste and adjust.
  6. Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

  1. Use freshly cracked black pepper for the best flavor, and avoid overcrowding the pan when sautéing mushrooms.