Description
A rich and comforting mushroom soup made creamy with blended cottage cheese, packed with savory flavor and nourishing ingredients.
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
450 g (1 pound) fresh mushrooms, sliced
1 medium carrot, finely diced
1 celery stalk, finely diced
1 teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon salt
4 cups (960 ml) vegetable broth
1 cup (225 g) cottage cheese
½ cup (120 ml) milk
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add diced carrot and celery and cook for about 4 minutes.
Add sliced mushrooms and cook for 8–10 minutes until they release their moisture and begin to brown.
Season with thyme, black pepper, and salt.
Pour in vegetable broth and bring the soup to a gentle simmer. Cook for 10 minutes.
In a blender, blend cottage cheese and milk until smooth.
Stir the cottage cheese mixture into the soup along with the cornstarch slurry.
Simmer for 5 minutes until slightly thickened.
Stir in lemon juice and chopped parsley. Taste and adjust seasoning if needed. Serve hot.
Notes
Blend the cottage cheese thoroughly for the smoothest texture.
For deeper flavor, mix different types of mushrooms such as cremini and portobello.
If the soup becomes too thick, add extra broth when reheating.
This soup can be refrigerated for up to 4 days and reheats well on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes