Ingredients
- 2 tablespoons butter (or olive oil for dairy-free option)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups mixed mushrooms, sliced
- 4 cups vegetable broth (or chicken broth)
- 1 cup cottage cheese
- 1 teaspoon thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté the Aromatics:
- Melt butter in a large pot over medium heat.
- Add chopped onion and minced garlic, cooking until softened and fragrant (about 5 minutes).
- Cook the Mushrooms:
- Add sliced mushrooms and sauté until they release their juices and start to brown (about 10 minutes).
- Simmer the Soup:
- Pour in vegetable broth and add thyme.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth (or leave some chunks for texture).
- Alternatively, blend in batches using a high-speed blender for a creamier consistency.
- Incorporate Cottage Cheese:
- Stir in cottage cheese until fully melted and smooth.
- Season & Serve:
- Add salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Make it Dairy-Free: Use olive oil instead of butter and plant-based cottage cheese.
- Extra Protein: Add shredded chicken, white beans, or quinoa.
- Spice It Up: Add red pepper flakes or smoked paprika for depth and heat.
- Different Mushrooms: Try shiitake, portobello, or oyster mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Simmering, Blending
- Cuisine: Healthy, Comfort Food
- Diet: Vegetarian
