A comforting and creamy Cottage Cheese Mushroom Soup featuring a medley of mushrooms simmered in savory vegetable broth, enriched with full-fat cottage cheese and fragrant herbs. Perfect for a warm and satisfying starter or light meal.
Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
Cook the mushrooms: Add the sliced mixed mushrooms to the pot and cook until they release their moisture and become tender, about 7-10 minutes.
Add broth and seasoning: Pour in the low-sodium vegetable broth, stirring in thyme, salt, and freshly cracked black pepper. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes to develop flavors.
Blend the soup: Remove the pot from heat and use an immersion blender to blend the soup to your desired consistency, either fully smooth or slightly chunky for texture. Alternatively, carefully transfer portions to a blender in batches and blend.
Incorporate cottage cheese: Stir in the full-fat cottage cheese until it is fully integrated and the soup becomes creamy. Warm the soup gently over low heat without boiling to prevent curdling.
Adjust seasoning and serve: Taste and add more salt or pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Notes
Use full-fat cottage cheese for a richer, creamier texture.
For a vegan version, substitute butter with olive oil and use a dairy-free cottage cheese alternative.
If you prefer a completely smooth soup, strain after blending.
Add a splash of white wine or sherry when sautéing mushrooms for extra depth of flavor.
Serve with crusty bread or a side salad for a complete meal.
