This soup marries the earthy flavor of mushrooms with the creamy richness of cottage cheese — giving you a warm, comforting bowl that’s surprisingly high in protein. It skips heavy cream yet stays silky and satisfying, making it a perfect cozy lunch or light dinner. Quick to prepare and easy to customize, it’s a great option when you want comfort without compromising nutrition.
Ingredients
- 2 tablespoons butter (or olive oil)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ~4 cups mixed mushrooms (sliced) — you can use button, cremini, or a mix
- ~4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme (or your preferred herb)
- 1 cup cottage cheese (full-fat or low-fat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley (or herbs) for garnish — optional
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until soft and translucent (about 4–5 minutes). Then stir in the garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown (about 8–10 minutes).
- Pour in the broth and stir in the thyme. Bring the mixture to a boil, then reduce heat and simmer gently for about 10–15 minutes to let flavors meld.
- Remove the pot from heat. Either use an immersion blender to purée the soup to your preferred consistency — fully smooth, or partly blended for some texture — or carefully transfer to a blender and blend in batches.
- Stir in the cottage cheese until well combined and the soup becomes creamy. Warm gently over low heat to integrate — avoid boiling after adding cheese.
- Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls, garnish with chopped parsley (or herbs), and serve warm.
Recipe Info
- Prep Time: ~10 minutes
- Cook Time: ~20–25 minutes
- Total Time: ~30–35 minutes
- Servings: ~4 bowls
- Cuisine: Comfort / Healthy / Western-style
- Course: Soup / Starter / Light Meal
Tips & Variations
- For a richer flavor, use a mix of mushroom types (button, cremini, shiitake) — it deepens the umami.
- Prefer a chunkier soup? Blend only half the mixture, leaving some mushroom pieces for texture.
- If you want extra protein or heartiness, stir in cooked shredded chicken or white beans before serving.
- For dairy-free or lighter option, use a plant-based cottage cheese or skip butter and use olive oil.
- Add a splash of lemon juice or a pinch of nutmeg at the end to brighten the flavor.
- Serve with crusty bread or a simple salad to round out the meal.
Approximate Nutrition (per serving / bowl)
(Estimates — actual values depend on mushroom type, cottage cheese fat-content, broth used, and portion size)
- Calories: ~160–200 kcal
- Protein: ~12–15 g
- Total Fat: ~6–8 g
- Saturated Fat: ~2–3 g
- Carbohydrates: ~10–15 g
- Dietary Fiber: ~2–3 g
- Sugars (natural): ~2–4 g
- Sodium: moderate — depends heavily on broth and salt added
- Micronutrients & Other Benefits:
- Good source of B-vitamins & minerals from mushrooms (e.g. potassium, selenium)
- Protein-rich from cottage cheese — good for muscle maintenance and satiety
- Lower in fat than cream-based soups, while still creamy and filling
Ingredients
Method
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until soft and translucent (about 4–5 minutes). Then stir in the garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown (about 8–10 minutes).
- Pour in the broth and stir in the thyme. Bring the mixture to a boil, then reduce heat and simmer gently for about 10–15 minutes to let flavors meld.
- Remove the pot from heat. Either use an immersion blender to purée the soup to your preferred consistency — fully smooth, or partly blended for some texture — or carefully transfer to a blender and blend in batches.
- Stir in the cottage cheese until well combined and the soup becomes creamy. Warm gently over low heat to integrate — avoid boiling after adding cheese.
- Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls, garnish with chopped parsley (or herbs), and serve warm.
Notes
- Protein: ~12–15 g
-
Total Fat: ~6–8 g
- Saturated Fat: ~2–3 g
-
Carbohydrates: ~10–15 g
- Dietary Fiber: ~2–3 g
- Sugars (natural): ~2–4 g
- Sodium: moderate — depends heavily on broth and salt added
-
Micronutrients & Other Benefits:
- Good source of B-vitamins & minerals from mushrooms (e.g. potassium, selenium)
- Protein-rich from cottage cheese — good for muscle maintenance and satiety
- Lower in fat than cream-based soups, while still creamy and filling
FAQs
Can I make the soup vegan or dairy-free?
Yes — substitute cottage cheese with a plant-based alternative (e.g. blended tofu or vegan ricotta) and use olive oil instead of butter. The texture may be slightly different, but it will still be creamy.
Can I make it chunkier instead of smooth?
Definitely. Blend only part of the soup (or none at all), leaving mushroom chunks for a heartier, rustic texture.
How long does it store, and can I freeze it?
Refrigerated: up to ~4 days in an airtight container. Freezing is possible — but texture may change slightly, especially the cottage cheese. For best results, reheat gently and stir well.
Can I add more protein?
Yes — stirred-in shredded chicken, cooked beans, or even a splash of milk or yogurt increases protein and satiety.
What can I serve alongside?
Crusty bread, garlic bread, a light salad, or whole-grain toast pair well.
