Cottage Cheese Mushroom Soup
A warm and comforting soup that combines earthy mushrooms with creamy cottage cheese, making it a healthy and satisfying dish for any occasion.
Ingredients
For the soup
- 2 tbsp olive oil or butter Choose olive oil for a healthier option.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms (cremini, button, or portobello), sliced Select your preferred type of mushrooms.
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cups vegetable or chicken broth Homemade broth recommended for best flavor.
- 1 cup cottage cheese Can use low-fat cottage cheese if desired.
- 1 leaf bay leaf
- 1 tsp dried thyme
- to taste Salt and pepper Adjust according to preference.
- for garnish Fresh parsley Chopped for a fresh touch.
Instructions
Sauté Vegetables
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and garlic. Cook for about 3-4 minutes until the onion is soft and translucent.
- Stir in the diced carrots and celery. Cook for another 5 minutes until they soften.
- Add the sliced mushrooms to the pot and sauté until they are golden brown.
Add Broth & Herbs
- Pour in the vegetable or chicken broth, and add the bay leaf and dried thyme.
- Bring the soup to a simmer, then reduce the heat. Let it cook gently for 15-20 minutes.
Blend Cottage Cheese
- In a blender, combine the cottage cheese with a ladle of hot broth. Blend until smooth.
- Stir the cottage cheese mixture back into the soup, mixing well.
Finish & Serve
- Let the soup simmer gently for 5 more minutes.
- Season with salt and pepper to taste and remove the bay leaf.
- Garnish with fresh parsley before serving hot.
Notes
This soup can be paired with whole-grain bread or a hearty salad for a complete meal. Store any leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 20gProtein: 12gFat: 12gSaturated Fat: 4gSodium: 800mgFiber: 3gSugar: 4g