Description
Craving a warm, savory soup that’s both hearty and healthy? This Cottage Cheese Mushroom Soup is your perfect cozy fix! Packed with the umami goodness of mixed mushrooms, the creamy richness of cottage cheese, and a touch of thyme, this soup delivers deep, earthy flavors in every spoonful.
Ingredients
Here’s what you need to make this Cottage Cheese Mushroom Soup. Each ingredient adds to the creamy, earthy, and savory magic.
- Butter (2 tablespoons): Adds richness for sautéing.
- Onion (1, chopped): Provides a sweet, savory base.
- Garlic (3 cloves, minced): Infuses aromatic depth.
- Mixed Mushrooms (4 cups, sliced): The star ingredient, delivering umami flavor (use a mix like cremini, shiitake, or button).
- Vegetable Broth (4 cups): Creates the perfect soup consistency and enhances flavor.
- Cottage Cheese (1 cup): Adds creamy texture and protein.
- Thyme (1 teaspoon, dried): Brings warm, herbaceous notes.
- Salt and Pepper (to taste): Seasons the soup to perfection.
- Fresh Parsley (for garnish): Adds a fresh, vibrant finish.
Substitutions and Variations
- Butter: Swap with olive oil or vegan butter for a dairy-free version.
- Mushrooms: Use any combination of mushrooms (e.g., portobello, oyster) or rehydrated dried mushrooms for deeper flavor.
- Cottage Cheese: Replace with ricotta, Greek yogurt, or vegan cream cheese for a dairy-free option.
- Vegetable Broth: Substitute with chicken broth (if not vegetarian) or water with a bouillon cube.
- Thyme: Use fresh thyme (1 tablespoon) or swap with rosemary or oregano for a different herbaceous note.
- Add-Ins: Stir in ½ cup sautéed leeks, a pinch of red pepper flakes for heat, or ¼ cup grated Parmesan for extra richness.
Instructions
Step 1: Sauté the Aromatics
- Melt 2 tablespoons butter in a large pot over medium heat.
- Add 1 chopped onion and 3 minced garlic cloves, and sauté for 5–7 minutes until softened and fragrant.
Tip: Stir occasionally to prevent burning; onions should be translucent, not browned.
Step 2: Cook the Mushrooms
- Add 4 cups sliced mixed mushrooms to the pot and cook for about 10 minutes, stirring occasionally, until they release their juices and start to brown.
Tip: Let mushrooms cook without stirring too much initially to encourage browning and enhance flavor.
Step 3: Simmer the Soup
- Pour in 4 cups vegetable broth and add 1 teaspoon dried thyme.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes to meld the flavors.
Tip: Scrape up any browned bits from the pot bottom during simmering for extra flavor.
Step 4: Blend and Add Cottage Cheese
- Use an immersion blender to puree the soup to your desired consistency, leaving some chunky mushroom bits for texture if preferred.
- Stir in 1 cup cottage cheese and blend or stir until fully incorporated and creamy.
Tip: If using a regular blender, work in batches and blend carefully to avoid hot splashes; return to the pot after blending.
Step 5: Season and Serve
- Season the soup with salt and pepper to taste.
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh parsley.
Tip: For a smoother soup, blend completely; for more texture, blend lightly to retain mushroom chunks