Description
Indulge in a luxurious, velvety mushroom soup that ditches heavy dairy for a protein-packed, wholesome base. By blending creamy cottage cheese with earthy mixed mushrooms and savory chicken bone broth, this soup delivers a gourmet experience that is both nourishing and satisfying. Perfect for busy weeknights, this recipe offers a healthy, clean-eating alternative to traditional cream-based soups, providing high-quality protein to keep you satiated without the heavy feeling.
Ingredients
1 tablespoon extra virgin olive oil
1 cup onion, chopped
2 garlic cloves, minced
5 cups mixed mushrooms, sliced
3 cups chicken bone broth
2 cups 4% cottage cheese, blended until smooth
0.5 teaspoon fine sea salt
0.5 teaspoon freshly ground black pepper
1 teaspoon dried thyme
Instructions
Heat olive oil in a large stockpot over medium heat.
Add onions and sauté until translucent and soft, about 4-5 minutes.
Stir in the minced garlic and sliced mushrooms and cook until the mushrooms release their moisture and brown slightly.
Pour in the chicken bone broth and add the dried thyme.
Simmer the mixture for about 10-15 minutes to allow the flavors to meld.
Remove from heat and stir in the blended cottage cheese until well incorporated.
Season with salt and pepper to taste.
Serve warm, optionally garnished with fresh herbs.
Notes
For a thinner, more drinkable consistency, use 4 cups of bone broth instead of 3. Ensure the cottage cheese is blended thoroughly before adding to achieve a perfectly smooth texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.