Comforting Cottage Cheese Mushroom Soup in 30 Minutes

This Cottage Cheese Mushroom Soup is a quick, high-protein dish that evokes cozy memories with rich flavors and comforting textures.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Base

1 tablespoon Butter Or olive oil for a dairy-free option.
1 Yellow Onion Diced.
2 cloves Garlic Minced.
8 ounces Mixed Mushrooms Cremini, shiitake, or button.
4 cups Low-Sodium Vegetable Broth Or chicken broth for non-vegetarian.

Creaminess

1-1.5 cups Cottage Cheese Full-fat is best.

Seasoning

1 teaspoon Dried Thyme Fresh thyme can be used.
to taste Salt
to taste Black Pepper

Garnish

1 tablespoon Fresh Parsley Chopped, can substitute with chives.

Equipment

large heavy-bottomed pot
immersion blender

Method

Preparation Steps

Heat the butter in a large pot over medium heat until it melts and foams.
Sauté the diced onion and minced garlic for 4-5 minutes until onions are translucent.
Add the mixed mushrooms and cook for 8-12 minutes until they soften and release their liquid.
Pour in the vegetable broth and add thyme, bring to a gentle boil, then simmer uncovered for 15 minutes.
Cool the soup slightly, then use an immersion blender to pulse until partially broken down.
Stir in the cottage cheese until fully integrated, adjusting seasoning with salt and pepper.
Ladle into bowls and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For best flavor, consider making the soup a day in advance. Store leftovers in airtight containers for up to 2 days.

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