Cream of Mushroom Soup
Ingredients
Soup
- 450 g mixed mushrooms of choice (1 lb) roughly chopped
- 1 medium shallot quartered
- 1 garlic clove in skin
- 1 tsp olive oil
- 1 tbsp thyme rosemary, or oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup cottage cheese (170g)
- 2 cups bone broth (560g/20 oz) chicken or veggie
- 1/4 cup water
Optional to serve
- 1 tbsp cream or non-fat Greek yoghurt
- 1/2 tsp chilli flakes
- 1/4 cup parsley, chopped
- protein bread https://amyleeactive.com/low-carb-protein-bread/
Instructions
- Preheat your oven to 200°C/400°F.
- Add mushrooms, shallot, and garlic clove to a baking tray. Drizzle with olive oil and seasoning with herbs, salt and pepper. Roast for 38-45 mins.
- Once roasted, squeeze the garlic cloves from the bulb and add them to a blender with the mushrooms and shallot. Add cottage cheese, bone broth, water. Blend until smooth and creamy. Adjust seasoning to taste.
- Serve it up hot and top with a sprinkle of chili flakes, parsley, a dollop of cream or Greek yoghurt.
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