Ingredients:

  • 1 lb (450g) mixed mushrooms (Cremini, Shiitake, and Button), sliced
  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1.5 cups (340g) low-fat cottage cheese
  • 4 cups (950ml) low-sodium vegetable broth
  • 0.5 cup (120ml) unsweetened almond milk
  • 0.5 tsp (3g) kosher salt
  • 0.25 tsp (1g) cracked black pepper

Instructions:

  1. Heat 2 tbsp butter in a large pot over medium high heat. Add 1 lb sliced mixed mushrooms in a single layer and cook without stirring for 3-4 minutes until they develop a deep mahogany colored crust. Note: Stirring too soon releases water and stops the browning.
  2. Stir in 1 medium diced yellow onion and cook until translucent.
  3. Add 3 cloves minced garlic and 1 tsp dried thyme, sautéing for 60 seconds until fragrant.
  4. Pour in 4 cups vegetable broth and stir, scraping the brown bits from the bottom. Bring to a gentle simmer and cook for 10 minutes.
  5. While the soup simmers, place 1.5 cups cottage cheese and 0.5 cup unsweetened almond milk into a blender. Process on high until the mixture is completely smooth.
  6. Lower the soup heat to low. Slowly stir in the blended cottage cheese mixture until fully incorporated. Note: Adding it to boiling soup can cause the dairy to separate.
  7. Stir in 0.5 tsp kosher salt and 0.25 tsp cracked black pepper.
  8. Stir in 1 tbsp lemon juice.
  9. Garnish with fresh parsley.