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Cottage Cheese Mushroom Soup Recipe

Cottage Cheese Mushroom Soup Recipe

Cottage Cheese Mushroom Soup is a creamy, cozy soup made with sautéed mushrooms, onion, garlic, vegetable broth, and blended cottage cheese for a smooth, protein-rich finish.
It’s simple, comforting, and full of deep mushroom flavor, perfect for easy lunches, light dinners, and next-day leftovers that somehow taste even better.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • About 1 pound mixed mushrooms sliced
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat cottage cheese
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • Fresh parsley chopped, for topping

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and garlic and cook for about 4 to 5 minutes until soft and fragrant.
  2. Add the sliced mushrooms and cook, stirring now and then, for 8 to 12 minutes. Let them release their liquid and get some golden color on the edges. This part builds all the flavor, so don’t rush it.
  3. Pour in the vegetable broth and add the thyme. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 15 minutes.
  4. Take the pot off the heat and let it cool for a couple of minutes. Use an immersion blender and pulse a few times to break up the mushrooms but still leave some texture.
  5. Add the cottage cheese and blend again until the soup turns smooth and creamy. Season with salt and pepper, taste, and adjust. Ladle into bowls and sprinkle with fresh parsley.

Notes

This soup is proof that good things can come from random fridge decisions. It’s not fancy, it’s not complicated, and it doesn’t pretend to be anything other than warm, creamy comfort in a bowl.
And honestly, that’s exactly what I want most days.