Description
A light and creamy mushroom soup made with cottage cheese instead of heavy cream, perfect for weeknight dinners or light lunches.
Ingredients
Scale
- 2 cups cottage cheese
- 3 cups mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat, add chopped onion and garlic, and sauté until translucent.
- Add the sliced mushrooms and cook until tender and browned, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and stir in the cottage cheese and milk, mixing well.
- Allow the soup to simmer for 10-15 minutes, until warmed through.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
Use a wide pot for better mushroom browning. The flavors blend well after a day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 10mg