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Description
A creamy and healthy mushroom soup made with blended cottage cheese for a rich texture, featuring mixed mushrooms, onions, garlic, and herbs in a flavorful broth.
Ingredients
- 5 cups mixed mushrooms (cremini, shiitake, or white button), sliced
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable bone broth
- 2 cups 4% cottage cheese, blended smooth
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium heat and sauté the onions until translucent.
- Add the mushrooms and garlic to the pot, cooking for 5-8 minutes until the mushrooms have released their moisture and begun to brown.
- Stir in the thyme, salt, and pepper, then pour in the broth and bring the mixture to a gentle simmer for 10 minutes.
- Using an immersion blender, puree the soup base until it reaches your desired consistency (smooth or slightly chunky).
- Remove the pot from the heat and stir in the pre-blended cottage cheese to create a rich, creamy finish without boiling, which prevents curdling. Serve immediately.
Notes
- Use vegetable broth for a vegetarian version.
- Blend the cottage cheese smooth beforehand to avoid lumps.
- Do not boil after adding cottage cheese to prevent curdling.