Ingredients with Measurements:
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups chicken or vegetable broth
- 1 cup cottage cheese
- 1/2 cup milk
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
3. Sprinkle the flour over the mushrooms and stir to combine. Cook for 2-3 minutes to cook out the raw flour taste.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the soup to a simmer and let it cook for 10-15 minutes, until the mushrooms are very tender.
5. Remove the pot from the heat and let it cool for a few minutes. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the cottage cheese and milk. Heat the soup over low heat until the cottage cheese is melted and the soup is heated through.
7. Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and simmering, low heat for melting the cottage cheese and heating the soup through.
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
Calories: 196
Fat: 10g
Carbohydrates: 15g
Protein: 12g
Sodium: 885mg
Sugar: 6g
Fiber: 2g
Substitutions for ingredients:
- Button mushrooms, shiitake mushrooms, or a mix of mushrooms can be used instead of sliced mushrooms.
- Butter can be substituted with olive oil or vegetable oil.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Cottage cheese can be substituted with ricotta cheese or Greek yogurt.
Variations:
- Add chopped fresh thyme or rosemary to the soup for extra flavor.
- Use vegetable broth instead of chicken broth to make the soup vegetarian.
- Add cooked chicken or turkey to the soup for extra protein.
- Top the soup with croutons or toasted bread for added crunch.
Tips and tricks:
- Be sure to let the soup cool slightly before blending it, as hot liquids can cause the blender to overflow.
- If using an immersion blender, be sure to blend the soup until it is very smooth to avoid chunks of cottage cheese in the final soup.
- If the soup is too thick, add more broth or milk to thin it out to your desired consistency.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, croutons, or toasted bread.
Pairings:
Serve the soup with a side salad or a slice of crusty bread.
Suggested side dishes:
Mixed greens salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out to your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the mushrooms thoroughly to avoid any potential foodborne illness.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Soup has been a staple in many cultures for centuries, and mushroom soup is a classic dish that has been enjoyed for generations.
Flavor profiles:
This soup has a rich and creamy texture with a savory, earthy flavor from the mushrooms and a tangy note from the cottage cheese.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on its own, or pair it with a side salad or a slice of crusty bread for a more substantial meal.
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