Healthy Protein-Packed Mushroom Soup
Indulge in a creamy, velvety mushroom soup that ditches heavy cream for a protein-packed secret: cottage cheese. Using nutrient-dense chicken bone broth and fresh, earthy mushrooms, this recipe delivers a sophisticated umami flavor profile that is both light and incredibly satisfying. Perfect for a quick, wholesome weeknight dinner, this modern take on a classic velouté provides a gut-healthy, high-protein meal that will keep you full and nourished without any heavy flour-based thickeners.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Modern American
- Diet: High-Protein
Ingredients
1 tablespoon extra virgin olive oil
1 cup yellow onion, finely chopped
3 cloves garlic, minced
1 pound mixed mushrooms (cremini, shiitake, or button), sliced
4 cups chicken bone broth
1 cup low-fat cottage cheese
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and sauté until softened and translucent.
Stir in the garlic and mushrooms, cooking until the mushrooms are tender and have released their moisture.
Pour in the chicken bone broth and bring to a gentle simmer for 10 minutes.
Transfer half of the soup into a blender and add the cottage cheese, blending until perfectly smooth.
Return the blended mixture to the pot and stir to combine with the remaining chunky broth.
Season with salt and pepper to taste.
Serve warm, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To make this vegetarian, simply swap the chicken bone broth for a high-quality vegetable bone broth.