Description
This Hearty Cottage Cheese Mushroom Soup is a creamy, flavorful dish combining tender baby bella mushrooms, aromatic herbs, and a luscious blend of Greek yogurt and cottage cheese for a nutritious and comforting meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Olive Oil
- 1 Yellow Onion, diced
- 4 cloves Garlic, minced
- 16 ounces Baby Bella Mushrooms, sliced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoons Dried Sage
- 1 teaspoon Fresh Rosemary, chopped
- 3 tablespoons All-Purpose Flour
- 1 cup Dry White Wine
- 1 cup Greek Yogurt
- 3 cups Chicken Broth or Vegetable Stock
- Chopped Flat-Leaf Parsley, for garnish
Instructions
- Warm Oil: Warm the olive oil in a large stockpot over medium heat to prepare for sautéing the vegetables.
- Sauté Onions: Add the diced onion and cook for 2-3 minutes until softened and translucent, which builds the base flavor of the soup.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes to release its aroma.
- Cook Mushrooms and Herbs: Add the baby bella mushrooms, salt, pepper, dried sage, and fresh rosemary. Sauté for 2-3 minutes until the mushrooms start to soften and absorb the herbs’ fragrance.
- Make Flour-Wine Mixture: In a small bowl, whisk together the all-purpose flour and dry white wine until smooth to help thicken the soup later.
- Incorporate Mixture: Stir the flour-wine mixture into the pot and cook for 3-4 minutes to let the flour slightly cook and the alcohol cook off.
- Blend Broth and Yogurt: In a separate bowl, whisk together 1 cup of chicken broth and Greek yogurt until fully blended, ensuring a creamy texture without curdling.
- Add Liquids: Stir the yogurt mixture and the remaining 2 cups of chicken broth into the pot, combining all ingredients thoroughly.
- Simmer Soup: Bring the soup to a boil, then reduce the heat and let it simmer gently to allow flavors to meld, about 15-20 minutes.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped flat-leaf parsley for a fresh finishing touch.
Notes
- For a vegetarian version, substitute chicken broth with vegetable stock.
- Ensure the Greek yogurt is whisked well and added off heat or on low heat to prevent curdling.
- Adjust seasoning according to taste, especially salt and pepper.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Dry white wine can be replaced with chicken broth if avoiding alcohol.
