Mushroom Soup Recipe

Introduction

This hearty Mushroom Soup is a comforting blend of sautéed mushrooms and fragrant herbs, enriched with creamy cottage cheese for a smooth texture. It’s perfect for a cozy meal any time of the year.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups mixed mushrooms, sliced
• 4 cups vegetable broth
• 1 cup cottage cheese
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and softened, about 3 to 5 minutes.
2. Step 2: Add the sliced mushrooms to the pot and sauté until they release their moisture and begin to brown, about 10 minutes.
3. Step 3: Pour in the vegetable broth and add the thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Step 4: Using an immersion blender, blend the soup partially or fully to your preferred texture.
5. Step 5: Stir in the cottage cheese until the soup is smooth and well combined.
6. Step 6: Season to taste with salt and pepper. Garnish with fresh parsley before serving.

Tips & Variations

• For a richer flavor, substitute half of the vegetable broth with chicken broth if you’re not vegetarian.
• Try adding a splash of white wine when cooking the mushrooms for extra depth.
• Use Greek yogurt instead of cottage cheese for a tangier, thicker soup.
• Garnish with toasted nuts or a drizzle of truffle oil for an elegant touch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, replace butter with olive oil and substitute cottage cheese with a plant-based alternative like cashew cream or coconut yogurt to keep it vegan.

How can I make the soup thicker?

Blend the soup fully for a creamier texture and add more cottage cheese or a small amount of potato while simmering to thicken naturally.

Mushroom Soup Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

This comforting Mushroom Soup features a rich blend of sautéed mushrooms, aromatic onions and garlic, enhanced with thyme and creamy cottage cheese. Simmered to develop deep flavors and blended for a smooth texture with a hearty, satisfying finish, it makes a perfect light meal or starter.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Mushrooms & Vegetables

• 4 cups mixed mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced

Liquids & Dairy

• 2 tablespoons butter
• 4 cups vegetable broth
• 1 cup cottage cheese

Seasonings & Garnish

• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté the aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and cook until they’re fragrant and softened, approximately 3-5 minutes.
2. Cook the mushrooms: Add the sliced mushrooms to the pot and sauté them until they release their moisture and begin to brown, about 10 minutes. This step deepens their flavor.
3. Simmer the soup: Pour in 4 cups of vegetable broth and add 1 teaspoon of thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to meld the flavors together.
4. Blend for texture: Using an immersion blender, blend the soup partially or fully to achieve your desired consistency, whether slightly chunky or smooth.
5. Add cottage cheese: Stir in 1 cup of cottage cheese until it is fully incorporated and the soup becomes creamy.
6. Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley before serving to add a bright, fresh note.

Notes

• You can substitute the vegetable broth with chicken broth if preferred.
• For a vegan version, replace butter with olive oil and cottage cheese with a plant-based alternative.
• Adjust blending time for chunkier or smoother soup texture based on preference.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: Mushroom Soup, Creamy Mushroom Soup, Vegetarian Soup, Easy Soup Recipe, Comfort Food