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Cottage Cheese Mushroom Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/cottage-cheese-mushroom-soup-recipe/