Cottage Cheese Mushroom Sou is a comforting, velvety soup that comes together in under an hour. The cottage cheese gives it a protein‑packed creaminess while the mushrooms add deep umami. This easy, homemade dish uses pantry staples you probably already have, making it budget‑friendly and perfect for a quick weeknight dinner. Pair it with my Hawaiian Pineapple Coconut Thumbprint Cookies for a sweet contrast that rounds out the meal.
Why You'll Love Cottage Cheese Mushroom Sou – Easy Creamy Weeknight Soup
Cottage Cheese Mushroom Sou is ready in 40 minutes. This quick, creamy soup is perfect for busy weeknights, budget‑friendly, family‑friendly and protein‑rich.
Ingredients for Cottage Cheese Mushroom Sou – Easy Creamy Weeknight Soup
How to Make Cottage Cheese Mushroom Sou – Easy Creamy Weeknight Soup
Step 1
Step 1 – Sauté aromatics: In a large pot, melt butter with olive oil over medium heat. Add onion and cook 3‑4 minutes until translucent, then stir in garlic and mushrooms. Cook until mushrooms release moisture and start to brown, about 5 minutes.
Step 2
Step 2 – Build the broth: Sprinkle a teaspoon of flour over the veggies (optional for extra thickness) and stir for 1 minute. Pour in the broth, add thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
Step 3
Step 3 – Add cottage cheese: Lower the heat to low. Stir in the cottage cheese, breaking it up with a spoon until the soup becomes smooth and creamy. Heat just until warmed through – do not boil after adding the cheese.
Cottage Cheese Mushroom Sou – Easy Creamy Weeknight Soup FAQs
FAQs
Can I make Cottage Cheese Mushroom Sou ahead of time?
Yes, it keeps well in the fridge for 3 days and freezes beautifully for up to 2 months.
What’s the best substitute for cottage cheese?
Greek yogurt or ricotta can be used for a similar creamy texture.
How do I store leftovers?
Transfer to an airtight container and refrigerate; reheat gently on the stovetop.
Why did my soup turn out watery?
Be sure to simmer the broth long enough to reduce, or add a teaspoon of flour when sautéing the aromatics.