Ingredients
2 Tbsp unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 lb cremini or button mushrooms, sliced
4 cups low-sodium chicken or vegetable broth
2 cups cottage cheese (full-fat or low-fat)
1/2 cup milk (or more for desired consistency)
2 Tbsp all-purpose flour
1 tsp dried thyme (or 1 Tbsp fresh thyme)
Salt and freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley, for garnish (optional)
Instructions
In a large pot over medium heat, melt the butter. Add onion and sauté for 4–5 minutes until softened. Stir in garlic and cook 1 minute more.
Add mushrooms and thyme. Cook until mushrooms are tender and have released their moisture, about 7–8 minutes.
Sprinkle the flour over the mushrooms, stirring well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Pour in the broth gradually, stirring constantly, and bring the mixture to a gentle simmer. Cook for 5 minutes to thicken slightly.
Reduce heat to low. Stir in cottage cheese and milk; heat gently but do not boil. Use an immersion blender to puree partially (or fully), depending on desired texture.
Season with salt and pepper to taste. If too thick, add more milk or broth to adjust consistency.
Ladle into bowls and garnish with chopped parsley if using. Serve hot with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
