Healthy Mushroom Soup Recipe Without Cream
This low calorie high protein mushroom soup without cream blends cottage cheese and bone broth for a creamy, protein-packed soup that's easy, healthy, and filling!
Equipment
- 1 large stock pot or soup pot
- immersion blender or blender
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup onion, chopped 1 medium onion
- 2 garlic cloves minced
- 5 cups mushrooms, mixed varieties
- 3 cups chicken bone broth use 4 cups for a thinner, higher protein soup
- 2 cups 4% cottage cheese, blend
- ½+ teaspoon fine sea salt or to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
Instructions
- Heat the oil in a large pot over medium heat. Saute the onion until just softened, about 4-5 minutes. Stir in garlic and cook for about 1 minute.
- Add the sliced mushrooms, thyme, salt, and pepper and, sauté 3-4 minutes. Pour in the bone broth and heat the soup until warm. Turn off the burner.
- Blend the soup base with an immersion blender or high speed blender. Let the soup cool slightly, since cottage cheese can curdle under high heat.
- Pour the blended cottage cheese into the pot and stir to combine.
- Adjust seasonings to taste and serve immediately. Enjoy!
Notes
- Use 4 cups of bone broth for a thinner drinkable soup, reduce it to 3 cups for a slightly thicker soup.
- The recipe makes about 5 ½ cups of soup.
- Saute an extra cup of mushrooms to mix in to the soup for a heartier touch.
- Freeze the soup for up to 3 months to meal prep for later. Dairy can get a little grainy when defrosted but the flavors will still be great.
Nutrition
Serving: 1servingCalories: 165kcalCarbohydrates: 9gProtein: 17gFat: 7gFiber: 2g
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