Cottage Cheese Mushroom Soup Recipe
A creamy and comforting Cottage Cheese Mushroom Soup featuring a medley of mushrooms sauteed to golden perfection, blended with creamy cottage cheese for a smooth, velvety texture. This low-sodium, flavorful soup is enhanced with garlic, onion, thyme, and fresh parsley, making it a nutritious and satisfying meal perfect for a cozy day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Soup
- 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 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
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Base: Heat butter in a large, heavy-bottomed pot over medium heat until foaming. Add diced onion and minced garlic, cooking for 4-5 minutes until the onion becomes translucent and fragrant, which builds the flavor foundation of the soup.
- Cook Mushrooms: Add the sliced mixed mushrooms to the pot. Cook for 8-12 minutes, stirring occasionally, until the mushrooms release their liquid and develop golden-brown edges. This browning provides rich, umami depth.
- Add Broth and Herbs: Pour in the vegetable broth and add the thyme. Bring the mixture to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to concentrate and marry the flavors.
- Blend the Soup: Remove the pot from heat and let it cool for 2-3 minutes. Use an immersion blender to pulse 4-6 times, breaking down the mushrooms partially to retain some texture. Then add the cottage cheese and blend for 30-45 seconds until the soup is completely smooth and creamy.
- Season and Serve: Season the soup with salt and freshly cracked black pepper. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- Store the soup in the refrigerator for up to 2 days.
- Reheat gently to prevent the cottage cheese from curdling.
- The soup flavor improves when allowed to rest overnight.
Keywords: cottage cheese mushroom soup, creamy mushroom soup, healthy mushroom soup, low sodium soup, vegetarian soup
Find it online: https://mixitwitjoe.com/cottage-cheese-mushroom-soup-recipe/
