Ingredients
- 2 cups fresh mushrooms (button or cremini)
- 1 cup cottage cheese
- 4 cups vegetable or chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or dried)
- 1 tablespoon fresh parsley (or dried)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon soy sauce (optional)
- 1 tablespoon olive oil
Instructions
- Heat a large skillet over medium heat. Add olive oil and let it heat until shimmering.
- Toss in chopped onions and sauté until they become translucent—about 3-5 minutes.
- Add minced garlic, stirring continuously for about 30 seconds until fragrant.
- Now add the cleaned and sliced mushrooms. Cook until they release moisture and begin to caramelize—about 8-10 minutes.
- Pour in the broth, bringing it to a gentle boil. Reduce heat and let it simmer for about 10 minutes.
- Stir in cottage cheese gradually, allowing it to melt into the soup.
- Season with salt, pepper, and a splash of soy sauce to taste.
- Finish with a sprinkle of fresh herbs right before serving.
Notes
For a creamier texture, you can blend the soup using an immersion blender. Leftover soup can be stored in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Vegetarian