Ingredients
Scale
- 1 cup (240g) cottage cheese
- 8 ounces (225g) mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (960ml) vegetable broth
- 1 cup (240ml) milk or a dairy-free alternative (such as almond or oat milk)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add 1 chopped onion and 2 minced garlic cloves, sautéing until softened (about 3-4 minutes).
- Incorporate the 8 ounces of sliced mushrooms and cook until they begin to brown, stirring occasionally (approximately 5-7 minutes).
- Pour in 4 cups of vegetable broth and bring it to a simmer.
- Stir in 1 cup of cottage cheese and 1 cup of milk (or dairy-free alternative), letting it simmer for about 10 minutes.
- Blend the soup with an immersion blender for a creamy texture or use a regular blender for a chunkier consistency. If blending, allow the soup to cool slightly before transferring it.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a heartier flavor, you can substitute vegetable broth for homemade chicken broth. This soup can also be made a day in advance and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian