Description
A simple, cozy, and creamy cottage cheese mushroom soup, perfect for a light weeknight meal or as a starter.
Ingredients
Scale
- 1 cup cottage cheese
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the sliced mushrooms and cook until they are softened. Pour in the broth and bring the mixture to a simmer.
- Stir in the cottage cheese and let it cook for about 5 minutes so the flavors meld and the cheese warms through.
- Use an immersion blender to blend the soup to your desired consistency, or leave it chunky if you prefer. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
Serve hot and pair with crusty bread for a complete meal. Store in the refrigerator for up to 4 days, or reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.2g
- Protein: 8.5g
- Cholesterol: 20mg