Hungarian Mushroom soup

A creamy, comforting soup with plenty of mushrooms and a boost of protein from Greek yogurt and cottage cheese.

Makes: 6 servings

Per serving (approx.):

• Calories: 220
• Protein: 17 g
• Carbs: 12 g
• Fat: 11 g

Ingredients

• 2 tsp olive oil or butter
• 1 medium onion, diced
• 450 g (1 lb) mushrooms, sliced
• 2 cloves garlic, minced
• 2 tsp sweet paprika (preferably Hungarian paprika)
• 1 tsp dried dill
• ½ tsp dried thyme
• 2 tbsp all-purpose flour (or 1 tbsp cornstarch mixed with water)
• 3 cups low-sodium chicken or vegetable broth
• 1 cup low-fat milk
• ½ cup blended low-fat cottage cheese
• ½ cup plain nonfat Greek yogurt
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• Fresh parsley or dill, chopped, for garnish

Instructions

1. Heat the oil in a large pot over medium heat. Sauté the onion for 4–5 minutes until softened.
2. Add the mushrooms and cook for 8–10 minutes, until they’ve released their moisture and started to brown.
3. Stir in the garlic, paprika, dill, and thyme. Cook for 1 minute until fragrant.
4. Sprinkle in the flour and stir for another minute.
5. Gradually whisk in the broth, then add the milk. Simmer for 10–15 minutes until slightly thickened.
6. Reduce the heat to low. Stir in the blended cottage cheese until smooth.
7. Remove the pot from the heat and whisk a few spoonfuls of the hot soup into the Greek yogurt to temper it. Stir the warmed yogurt back into the soup.
8. Add the lemon juice, then season with salt and pepper to taste.
9. Garnish with fresh parsley or dill and serve warm.

Optional Protein Boost

Add one of these:

• 2 cups shredded cooked chicken breast
• 225 g (8 oz) diced turkey breast
• 1 can of white beans (for a vegetarian option, though it will increase the carbs)

Serving Ideas

• Pair with a side salad for a light meal.
• Serve with toasted whole-grain bread if you want extra carbohydrates.
• Top with extra fresh dill and a dollop of Greek yogurt for added creaminess.