Description
This rich and creamy Cottage Cheese Mushroom Soup combines the earthy flavors of mixed mushrooms with protein-packed cottage cheese for a comforting and healthy meal. Perfect as a hearty main course, this American-style soup offers a velvety texture with a fresh herb garnish, ideal for a nutritious lunch or dinner.
Ingredients
Soup Ingredients
- 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 full-fat cottage cheese
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat the butter in a large heavy-bottomed pot over medium heat until foaming. Add the diced onion and minced garlic, cooking for 4-5 minutes until the onion is translucent and fragrant, building the soup’s flavor base.
- Cook Mushrooms: Add the sliced mixed mushrooms to the pot and cook for 8-12 minutes, stirring occasionally. Allow the mushrooms to release their liquid and develop golden-brown edges, a critical step for deep umami flavor.
- Add Broth and Herbs: Pour the low-sodium vegetable broth into the pot and stir in the thyme. Bring the mixture to a rolling boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes to concentrate the flavors.
- Blend Soup Partially: Remove the pot from the heat and let it cool for 2-3 minutes. Using an immersion blender, pulse 4-6 times to partially break down the mushrooms while retaining some chunks for texture.
- Add Cottage Cheese and Blend Smoothly: Stir in the cottage cheese and blend for 30-45 seconds until the soup is completely smooth and creamy. This adds a rich protein boost and creamy consistency.
- Season and Serve: Season with salt and freshly cracked black pepper to taste. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Notes
- Store leftover soup in the refrigerator for up to 2 days.
- Reheat gently to avoid curdling the cottage cheese.
- The flavors improve if the soup is allowed to sit overnight.
- You can substitute fresh thyme with dried, adjusting the quantity accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
