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Cottage Cheese Mushroom Soup Recipe

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★★★★★

4.4 from 98 reviews

This creamy Cottage Cheese Mushroom Soup combines savory mixed mushrooms and smooth cottage cheese for a rich, comforting bowl of soup. Featuring a blend of cremini, shiitake, and button mushrooms, it is enhanced with aromatic garlic, onion, thyme, and fresh parsley garnish. The soup is simmered to deepen flavors and blended to a luscious texture with some mushroom chunks left for heartiness. Perfect as a warm appetizer or light meal, this vegetarian-friendly soup offers a nutritious and satisfying option.

Ingredients

Scale

Main Ingredients

  • 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 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. Sauté Aromatics: 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. 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, which enhances the soup’s flavor.
  3. Add Broth and Seasoning: Pour in the vegetable broth and add thyme. Bring the mixture to a rolling boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes to concentrate the flavors.
  4. Blend Soup: Remove the pot from heat and allow it to cool for 2-3 minutes. Using an immersion blender, pulse 4-6 times to partially break down the mushrooms, leaving some chunks for texture.
  5. Add Cottage Cheese and Final Blend: Add the cottage cheese to the pot and blend for 30-45 seconds until the soup turns completely smooth and creamy.
  6. Season and Serve: Season the soup with salt and freshly cracked black pepper, tasting and adjusting as necessary. Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

  • Store the soup in the refrigerator for up to 2 days.
  • Reheat gently to prevent the cottage cheese from curdling.
  • The soup’s flavor improves if allowed to sit overnight.
  • For a thinner consistency, add more vegetable broth or water while blending.
  • Use full-fat cottage cheese for a richer and creamier texture.

Keywords: cottage cheese mushroom soup, creamy mushroom soup, vegetarian mushroom soup, healthy mushroom soup, easy soup recipe

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