A comforting and hearty soup made with sautéed mushrooms and creamy cottage cheese, perfect for chilly evenings or a quick lunch.
Ingredients
Scale:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced (button or cremini)
4 cups vegetable broth
1 cup cottage cheese
1 teaspoon dried thyme
Salt to taste
Black pepper to taste
Fresh parsley, chopped (for garnish, optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms, stirring occasionally until the mushrooms are tender and golden brown, about 7-10 minutes.
Pour in the vegetable broth and bring to a simmer. Add the dried thyme, salt, and pepper to taste. Allow the soup to simmer for about 10 minutes.
Remove the pot from heat and stir in the cottage cheese until fully incorporated. For a smoother texture, use an immersion blender to blend the soup to your desired consistency.
Return the pot to low heat, warming the soup without boiling. Adjust seasoning as necessary.
Serve hot, garnished with fresh parsley if desired.
