Cottage Cheese Mushroom Soup (Print version)
Creamy Cottage Cheese Mushroom Soup with browned mushrooms, thyme, and a smooth high-protein base made without flour.
# Ingredients:
For the soup
01 -
2 tablespoons olive oil
02 -
1 tablespoon unsalted butter
03 -
1 medium yellow onion, diced
04 -
1 1/2 lb (680 g) cremini or mixed mushrooms, sliced
05 -
1 teaspoon kosher salt, plus more to taste
06 -
1/2 teaspoon black pepper
07 -
3 garlic cloves, minced
08 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
09 -
4 cups (960 ml) low-sodium vegetable broth
For the creamy finish
10 -
1 1/2 cups (340 g) cottage cheese, preferably 2 percent or 4 percent
11 -
1/2 cup (120 ml) whole milk
12 -
1 tablespoon fresh lemon juice
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook for about 4 minutes, stirring often, until softened and glossy.
02 -
Add the mushrooms, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the mushrooms release their liquid, the liquid evaporates, and the edges turn golden.
03 -
Stir in the garlic and thyme and cook for 30 seconds. Add the vegetable broth, bring to a gentle simmer, and cook for 8 minutes.
04 -
Carefully transfer about 1 cup of hot broth from the pot to a blender. Add the cottage cheese and milk, then blend until completely smooth.
05 -
Reduce the heat to low. Stir the blended cottage cheese mixture into the soup and warm for 2-3 minutes without boiling. Stir in lemon juice and parsley, then adjust salt and pepper to taste.
# Good to know:
01 -
Do not boil the soup after adding the cottage cheese mixture.
02 -
Use a high-speed blender for the smoothest texture.
03 -
Leftovers keep in the refrigerator for up to 3 days.