Description
A creamy and comforting soup that uses cottage cheese for a silky texture, packed with earthy mushrooms and aromatic garlic.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add cottage cheese and blend for 30 to 45 seconds until completely smooth and creamy. Season with salt and pepper, then taste and adjust.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
Use freshly cracked black pepper for the best flavor, and avoid overcrowding the pan when sautéing mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: cottage cheese, mushroom soup, easy soup recipe, vegetarian soup, comfort food, quick recipes