Description
This creamy Cottage Cheese Mushroom Soup is a comforting and nutritious dish, perfectly balanced with sautéed mushrooms, aromatic herbs, and smooth cottage cheese for a luscious texture. Made with simple ingredients and simmered to develop deep flavors, this soup is an ideal starter or a light meal for mushroom lovers.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Mushrooms and Broth
- 1 pound mixed mushrooms, sliced (cremini, shiitake, button)
- 4 cups low-sodium vegetable broth
Seasonings and Finish
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly cracked
- 1 cup full-fat cottage cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent and soft, about 5 minutes, releasing a sweet aroma.
- Add Garlic: Add minced garlic to the pot and cook for about 1 minute until fragrant, taking care not to let it brown.
- Cook Mushrooms: Stir in the sliced mixed mushrooms and cook for 6-8 minutes until the mushrooms soften and release their juices, developing rich flavor.
- Simmer Soup: Pour in the low-sodium vegetable broth and add the thyme. Bring the mixture to a simmer and cook uncovered for 10 minutes to meld the flavors together.
- Blend Soup: Using an immersion blender or a countertop blender, carefully blend the soup until smooth and creamy. Return the soup to the pot if needed.
- Add Cottage Cheese and Season: Stir in the cottage cheese and heat through gently over low heat. Season with salt and freshly cracked black pepper to taste, ensuring the soup is well-balanced.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a touch of color and freshness.
Notes
- Use full-fat cottage cheese for a creamier texture; low-fat alternatives can be used but will result in a thinner soup.
- Fresh thyme provides a brighter flavor, but dried thyme works well if fresh is unavailable.
- Adjust the consistency by adding more vegetable broth if you prefer a thinner soup.
- For extra umami, consider adding a splash of soy sauce or a teaspoon of miso paste before blending.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
