High Protein Cottage Cheese Mushroom Soup A creamy, comforting mushroom soup made with cottage cheese for an extra boost of protein.
High Protein Cottage Cheese Mushroom Soup 🍄
A creamy, comforting mushroom soup made with cottage cheese for an extra boost of protein.
Ingredients:
1 tablespoon olive oil
1 pound mushrooms, sliced
1 small onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1 cup cottage cheese
½ cup plain Greek yogurt
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)
Instructions:
Heat olive oil in a large pot over medium heat.
Add the mushrooms and onion. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the garlic and thyme and cook for 1 minute.
Pour in the broth and bring to a gentle simmer.
Cook for 10 minutes to allow the flavors to blend.
In a blender, combine the cottage cheese and Greek yogurt until completely smooth.
Add about 1 cup of the hot soup to the blender and blend briefly to temper the mixture.
Pour the blended mixture back into the pot and stir well.
Simmer gently for 2–3 minutes. Do not boil.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve warm.
Meal Prep Tip: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat to maintain the creamy texture.