Mushroom Soup with Cottage Cheese and Tomato Paste

Ingredients

• 500 g mushrooms
• 1 medium onion
• 2 cloves garlic
• 2 tbsp tomato paste
• 200 g cottage cheese
• 4 cups vegetable broth
• 1 green chili
• ¼ cup fresh parsley

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 sliced onion and 2 minced garlic cloves, cook until soft and golden, about 5 minutes.

2. 2

   Add 500g sliced mushrooms and 1 chopped green chili. Cook until mushrooms release their liquid and start to brown, about 8 minutes.

3. 3

   Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly and smells sweet.

4. 4

   Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes until mushrooms are tender.

5. 5

   Remove from heat. Stir in 200g cottage cheese until just combined, leaving some lumps for texture.

6. 6

   Season with salt and black pepper to taste. Ladle into bowls and garnish with 1/4 cup chopped fresh parsley.

7. 7

   Serve hot, optionally with a dollop of extra cottage cheese or a swirl of cream.

Tools you’ll need

• Large pot
• Wooden spoon
• Knife
• Cutting board
• Measuring cups and spoons

More recipes like this

• 

  Beet Salad with Goat Cheese and Walnuts

  10 min

• 

  Breaded Chicken Tenders

  30 min

• 

  Baked Fish with Lemon and Garlic

  45 min

• 

  Chocolate Semifreddo

  20 min