Creamy Cottage Cheese Mushroom Soup
A warm and comforting mushroom soup with creamy cottage cheese, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil (or butter for more flavor)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (cremini or button work well)
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup cottage cheese (full-fat for richer texture; low-fat is fine)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat 1 tablespoon olive oil in a medium pot over medium heat.
- Add the chopped onion and sauté until translucent and soft, about 4–5 minutes.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the sliced mushrooms. Cook, stirring occasionally, until they release their moisture and start to brown, roughly 6–8 minutes.
- Pour in 4 cups vegetable broth and bring the mixture to a gentle boil.
- Reduce the heat to low. Stir in 1 cup cottage cheese until evenly distributed and warmed through.
- Season with salt and pepper to taste. Adjust thickness with more broth if needed.
- Ladle into bowls and garnish with chopped fresh parsley. Serve right away.
Notes
For a smoother finish, use small-curd cottage cheese or blend before adding to the soup.
Find it online: https://www.mealbreeze.com/creamy-cottage-cheese-mushroom-soup/