Cottage Cheese Mushroom Soup Recipe

Introduction

This Cottage Cheese Mushroom Soup is a creamy, comforting dish that brings together the earthy flavors of mixed mushrooms with the smooth richness of cottage cheese. It’s simple to prepare and makes a satisfying meal any time of year.

Ingredients

• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 pound mixed mushrooms, sliced (cremini, shiitake, button)
• 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

1. Step 1: 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.
2. Step 2: Add sliced mushrooms to the pot and cook for 8-12 minutes, stirring occasionally, until the mushrooms release their liquid and develop golden-brown edges.
3. Step 3: Pour in the vegetable broth and add thyme. Bring to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to concentrate the flavors.
4. Step 4: Remove the pot from heat and let cool for 2-3 minutes. Use an immersion blender to pulse 4-6 times, partially breaking down the mushrooms while leaving some chunks for texture.
5. Step 5: Add the cottage cheese and blend for 30-45 seconds until the soup is completely smooth and creamy. Season with salt and pepper, then taste and adjust as needed.
6. Step 6: Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Tips & Variations

• For a richer soup, use full-fat cottage cheese and blend thoroughly to achieve a silky texture.
• Try adding a splash of white wine when cooking the mushrooms for extra depth of flavor.
• Use an assortment of mushrooms for more complex taste and texture.
• Garnish with a drizzle of truffle oil to elevate the earthy mushroom flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding cottage cheese to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-fat cottage cheese?

Low-fat or non-fat cottage cheese can be used, but the soup won’t be as creamy or rich. Full-fat cottage cheese produces the best texture and flavor.

Is it necessary to use an immersion blender?

An immersion blender makes blending easier and less messy, but you can transfer the soup in batches to a regular blender. Be careful with hot liquids when blending.

Cottage Cheese Mushroom Soup Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

A creamy and savory Cottage Cheese Mushroom Soup made with a blend of mixed mushrooms, aromatic onions and garlic, enriched with full-fat cottage cheese for a smooth texture. This comforting soup is easy to prepare on the stovetop and garnished with fresh parsley for a touch of freshness.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced

Mushrooms and Seasoning

• 1 pound mixed mushrooms, sliced (cremini, shiitake, button)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, freshly cracked

Liquids and Dairy

• 4 cups low-sodium vegetable broth
• 1 cup full-fat cottage cheese

Garnish

• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare Aromatics: Heat 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat until it begins to foam. Add the diced yellow onion and minced garlic, cooking for 4 to 5 minutes until the onion is translucent and aromatic.
2. Cook Mushrooms: Add the sliced mixed mushrooms to the pot. Cook for 8 to 12 minutes, stirring occasionally, until the mushrooms release their liquid and develop a golden-brown color on the edges. This browning enhances the flavor.
3. Add Broth and Simmer: Pour in 4 cups of low-sodium vegetable broth and add the thyme. Bring to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to deepen the flavors.
4. Blend Soup: Remove the pot from heat and allow it to cool for 2 to 3 minutes. Use an immersion blender to pulse 4 to 6 times, partially breaking down the mushrooms while leaving some texture.
5. Add Cottage Cheese: Add 1 cup of full-fat cottage cheese to the soup and blend for 30 to 45 seconds until completely smooth and creamy.
6. Season and Serve: Season the soup with salt and freshly cracked black pepper to taste. Ladle into bowls and garnish with chopped fresh parsley before serving.

Notes

• Use full-fat cottage cheese for the creamiest texture.
• Adjust salt according to the saltiness of your vegetable broth.
• Partially blending the mushrooms retains a satisfying texture.
• Fresh thyme can be substituted for dried thyme at three times the amount.
• For a vegan version, substitute cottage cheese with a plant-based creamy alternative.
• Allow soup to cool slightly before blending to avoid splatter and burns.

Keywords: Cottage Cheese Mushroom Soup, Creamy Mushroom Soup, Healthy Mushroom Soup, Vegetable Broth Soup, Easy Stovetop Soup