High Protein Cottage Cheese Mushroom Soup: A Creamy, Savory Delight
This earthy, comforting soup combines tender mushrooms with creamy cottage cheese for a rich and satisfying dish. Perfect for chilly days, it’s packed with protein and umami flavor. For extra creaminess, blend half the soup thoroughly and leave the rest slightly chunky for texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
Ingredients
Scale
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups mixed mushrooms (cremini, button, or shiitake), sliced
- 4 cups vegetable broth
- 1 cup cottage cheese
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion and garlic, cooking until soft and fragrant (about 3-4 minutes).
- Cook Mushrooms: Add sliced mushrooms and sauté until they release their juices and turn golden brown (~10 minutes).
- Simmer Soup: Pour in vegetable broth and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend Soup: Use an immersion blender to puree the soup to your preferred consistency (smooth or slightly chunky).
- Add Cottage Cheese: Stir in cottage cheese until fully melted and creamy. Season with salt and pepper.
- Serve: Ladle into bowls, garnish with fresh parsley, and enjoy warm!
Notes
- Extra Creamy? Substitute ½ cup of broth with heavy cream or milk.
- Mushroom Boost: For deeper flavor, add 1 tsp soy sauce or a splash of white wine while cooking mushrooms.
- Topping Ideas: Try a drizzle of truffle oil, croutons, or grated Parmesan.
Nutrition
- Calories: 180 kcal per serving
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g