A creamy, protein-rich soup made with cottage cheese and mushrooms, perfect for a cozy and nutritious meal.

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1. Heat olive oil or butter in a large pot over medium heat.

2. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3 minutes.

3. Toss in the sliced mushrooms and cook for 7-10 minutes, stirring occasionally, until they release their moisture and start to brown.

4. Sprinkle in thyme, oregano, salt, and black pepper, giving everything a good stir to coat the mushrooms in flavor.

5. Pour in the vegetable broth and stir well.

6. Let it simmer over low heat for about 10-15 minutes so all the flavors can develop.

7. Transfer the soup mixture to a blender or use an immersion blender directly in the pot.

8. Add the cottage cheese and blend until smooth and creamy.

9. If using cornstarch, mix it with 2 tablespoons of cold water, then stir it into the blended soup to thicken.

10. Pour the blended soup back into the pot and heat on low for another 3-5 minutes.

11. Stir in the milk and mix until well combined.

12. Taste and adjust the seasoning if needed.

13. Ladle the soup into bowls.

14. Garnish with fresh parsley, a sprinkle of black pepper, and optional parmesan or nutritional yeast.

15. Serve hot with crusty bread, garlic toast, or a light salad.

For a deeper flavor, mix up your mushrooms—try shiitake, cremini, or portobello.

Adjust thickness by adding more or less broth depending on how creamy you want it.

Want it even creamier? Add a splash of heavy cream or coconut milk.

Boost the umami factor by adding a teaspoon of soy sauce or miso paste.

Vegan Version: Swap in dairy-free milk and cottage cheese.

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.

Herb Boost: Fresh thyme, rosemary, or chives add a nice twist.

Hearty Add-ins: Cooked quinoa, lentils, or diced potatoes make it more filling.