Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 4 cups vegetable broth
- 1 cup cottage cheese
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Add the sliced mushrooms and cook until softened and browned, about 8-10 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Stir in the cottage cheese and thyme. Season with salt and pepper to taste.
- Simmer for another 5 minutes, allowing the flavors to meld.
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
For a smoother soup, you can use an immersion blender to partially blend the soup before adding the cottage cheese. Adjust the amount of cottage cheese to your liking; more will make the soup creamier and tangier. Feel free to add other vegetables like carrots or celery for extra nutrients and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 25mg