Description
This Cottage Cheese Mushroom Soup combines earthy mushrooms with protein-rich cottage cheese to create a creamy, velvety, and comforting dish. Gluten-free and quick to prepare in about 35 minutes, this soup delivers deep umami flavors without heavy cream, making it a perfect simple lunch or warming starter.
Ingredients
Soup Base
- 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 tsp dried thyme (or a few sprigs fresh)
- Salt and freshly ground black pepper, to taste
Dairy
- 1 cup cottage cheese
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Sweat the aromatics: 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 for 30–60 seconds until fragrant.
- Brown the mushrooms: 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.
- Simmer the broth: 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.
- Purée to your liking: 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).
- Add the cottage cheese: 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.
- Finish and serve: Season with salt and pepper to taste. Ladle into bowls and top with chopped parsley.
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.
- Final note: This soup offers creamy mouthfeel and hearty mushroom flavor with less fat and more protein than traditional cream-based versions.
