Cottage Cheese Mushroom Soup
This creamy and hearty Cottage Cheese Mushroom Soup combines the earthy flavors of mushrooms with the rich texture of cottage cheese. It's a nutritious and satisfying meal perfect for any time of the year.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Blender (optional)
- 1 Ladle
- 4 Serving bowls
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 500 grams mushrooms, sliced Button or cremini work well.
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 250 grams cottage cheese
- ¼ cup fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Sauté for another 7-10 minutes until the mushrooms are tender and golden brown.
- Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
- If you prefer a smoother soup, use a blender to blend the soup in batches until desired consistency is reached. If you like it chunkier, you can skip this step.
- Return the soup to the pot and stir in the cottage cheese. Heat through for another 3-5 minutes until the soup is warm, but do not boil.
- Serve hot, garnished with chopped fresh parsley.
Notes
For a richer flavor, consider adding a splash of white wine after sautéing the mushrooms.
You can substitute half of the cottage cheese with heavy cream for a creamier texture.
This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
Add croutons or toasted bread for added texture and deliciousness.