Description
A velvety mushroom soup made creamy with cottage cheese for extra protein and a silky finish.
Ingredients
Scale
- 2 tbsp butter
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 lb mixed mushrooms, thinly sliced (cremini, shiitake, button)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat cottage cheese (recommended for the creamiest texture)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- ½ tsp salt, plus extra to taste
- ¼ tsp freshly cracked black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Melt the butter in a heavy-bottomed pot over medium heat. Add the chopped onion and garlic and sauté 4–5 minutes, until the onion softens and becomes translucent.
- Add the sliced mushrooms and cook, stirring now and then, for 8–12 minutes. Let them brown and release their moisture — those caramelized edges are where the flavor comes from.
- Pour in the vegetable broth and stir in the thyme. Bring the pot to a boil, then lower the heat and simmer uncovered for about 15 minutes so the flavors deepen.
- Remove the pot from the heat and let it cool slightly (2–3 minutes). Use an immersion blender to pulse 4–6 times — you want the soup partly pureed, leaving some mushroom pieces for texture.
- Stir in the cottage cheese and blend for another 30–45 seconds until the soup turns completely smooth and creamy. Season with salt and pepper, taste, and adjust as needed.
- Ladle into bowls and finish with the chopped parsley.
Bold tip: Brown the mushrooms well — that caramelization gives this soup its rich, savory backbone.
Notes
- Storage & reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat and stir frequently to keep the texture smooth; if it separates, a quick whirl with the immersion blender will bring it back together. The flavors often deepen the next day, so this soup makes a great make-ahead dish.