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Cottage Cheese Mushroom Soup – Your New Go-To High-Protein Recipe

Cottage cheese mushroom soup in white bowl garnished with fresh parsley
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This creamy, savory mushroom soup gets a protein boost from a secret ingredient – cottage cheese! It’s easy to make and packed with flavor.

Ingredients

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  • 1 tablespoon butter
  • 8 oz cremini mushrooms, cleaned and sliced 1/4-inch thick
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 3 cups vegetable broth
  • 1 cup full-fat cottage cheese
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and diced onion. Cook, stirring occasionally, until the mushrooms have released their liquid and most of it has evaporated, leaving the mushrooms golden brown and slightly caramelized, and the onion is softened, about 5-7 minutes.
  2. Add the minced garlic and dried thyme. Cook for another minute, stirring constantly, until fragrant.
  3. Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until reduced by half and the raw alcohol smell is gone.
  4. Add the vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat to low. Let it gently simmer for 10-15 minutes to allow the flavors to meld.
  5. CAUTION: When using a countertop blender with hot liquids, remove the center cap from the lid and cover with a folded towel. Fill blender only halfway. Add the cottage cheese and blend until completely smooth and creamy. Alternatively, add cottage cheese directly to pot and use an immersion blender.
  6. Return the blended soup to the pot if using a countertop blender. Season generously with salt and black pepper to taste. Warm the soup over low heat for 2-3 minutes, stirring occasionally, until steaming but not boiling. Do not let it boil.
  7. Ladle the soup into bowls and garnish with fresh parsley, if desired.

Notes

  • Use full-fat cottage cheese for the creamiest texture and best flavor. Low-fat versions can result in a grainy soup.
  • Do not boil the soup after adding the cottage cheese, as this can cause it to curdle or separate.
  • For a chunkier soup, blend only half of the mixture and stir it back into the pot.
  • An immersion blender is highly recommended for this recipe to make blending easier and safer.
  • Best cottage cheese brands: Good Culture or Daisy full-fat cottage cheese.

Nutrition

Find it online: https://www.benefitiany.com/easy-cottage-cheese-mushroom-soup/