Description
This creamy yet light mushroom soup, enhanced with blended cottage cheese, delivers big flavor and a hearty, comforting meal without the need for heavy cream.
Ingredients
Main Ingredients
- 8 ounces Mushrooms (mixed variety) (Cremini, shiitake, and portobello recommended for deeper flavor.)
- 1 cup Cottage cheese (Blended until smooth for creamy texture.)
- 4 cups Bone broth (chicken or beef) (Low sodium preferred.)
- 1 medium Shallot or onion (Chopped.)
- 2 cloves Garlic (Minced.)
- 1 tablespoon Fresh thyme or dried thyme (Adjust quantity if using dried.)
- 2 tablespoons Butter or olive oil (For sautéing.)
- to taste Salt (Adjust based on broth used.)
- to taste Black pepper (Enhances flavor.)
- 1 tablespoon Lemon juice (Optional, for brightness.)
Instructions
Preparation
- Melt butter or heat olive oil in a large pot over medium heat.
- Add shallots and cook until soft, then add garlic for about 30 seconds.
- Add mushrooms and a pinch of salt, cooking until they release their liquid and start turning golden.
- Stir in thyme and cook for another minute.
- Deglaze the pot with a splash of broth, scraping the browned bits from the bottom.
- Add the remaining broth and let simmer for 10 to 15 minutes.
- Blend part or all of the soup until smooth, stirring back any chunks you want to keep.
- Slowly add blended cottage cheese, stirring gently and heating through without boiling.
- Taste and adjust salt, pepper, and add lemon juice if desired.
Notes
For a thicker soup, simmer a few extra minutes before adding cottage cheese. If using dried thyme, start with less as it is more potent than fresh. Store leftovers for 3-4 days in the fridge or freeze before adding cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American