Description
Earthy mushrooms meet protein-rich cottage cheese in this cozy, velvety soup. It’s gluten-free, quick (about 35 minutes), and delivers deep umami without heavy cream — perfect for a simple lunch or a warming starter.
Ingredients
- 2 tbsp butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups mixed mushrooms, thinly sliced (cremini, shiitake, button — mix ’em up)
- 4 cups vegetable stock
- 1 cup cottage cheese
- 1 tsp dried thyme (or a few sprigs fresh)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Warm the butter in a heavy pot over medium heat. Add the chopped onion and sauté until it softens and turns translucent, about 3–5 minutes. Toss in the garlic and cook 30–60 seconds until fragrant.
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and begin to brown — roughly 8–10 minutes. Browning the mushrooms builds rich flavor, so don’t rush this step.
Pour in the vegetable stock and add the thyme. Bring the mixture to a gentle boil, then lower the heat and simmer for 12–15 minutes to let the flavors meld.
Use an immersion blender to purée the soup until it reaches the texture you prefer — silky smooth or mostly blended with some mushroom pieces left for bite. Alternatively, blend in batches in a countertop blender (careful with hot liquid).
Stir in the cottage cheese and whisk until the soup becomes creamy and uniform. Heat it gently over low heat just until warmed through. Do not boil after adding the cottage cheese to keep the texture smooth.
Season with salt and pepper to taste. Ladle into bowls and top with chopped parsley.
Bold tip: If you want an extra-silky finish, blitz the soup longer and pass it through a fine-mesh sieve before serving.
Notes
- Quick variations
- Swap some mushrooms for rehydrated porcini for a deeper, more intense mushroom flavor.
- Stir in a handful of grated Parmesan for a cheesier profile.
- Add a pinch of red pepper flakes for subtle heat.
- For a vegan version, replace butter with olive oil and use a plant-based cottage cheese or silken tofu.
- Storage & reheating
- Store leftovers in an airtight container in the fridge for up to 3 days. Rewarm gently over low heat, adding a splash of stock if it thickens. Freezing is possible but may slightly change the texture of the cottage cheese — FYI.
- Final note
- This soup gives you creamy mouthfeel and hearty mushroom flavor with less fat and more protein than a traditional cream-based version. Simple, cozy, and satisfying — give it a whirl tonight.