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HIGH PROTEIN 🍄SOUP WITH 80G PROTEIN

You can easily divide this into 3, 4, or 5 servings. For 4 super filling servings, it has 165 calories and 20g protein per serving.

Instead of using cream, I went with cottage cheese to pack in that creamy texture and a protein boost, and added bone broth for another 20g protein. Besides the protein, you’re sneaking in a ton of veggies!

Ingredients:
1 lb mixed mushrooms of choice, roughly chopped
1 medium shallot, quartered
1 garlic bulb
1 tsp olive oil (plus 1 tsp to drizzle on garlic)
1 tbsp thyme, rosemary, or oregano
Salt and cracked black pepper to taste
20 oz bone broth (chicken or veggie)
3/4 cup cottage cheese (about 3.5 servings)
1/4cup water

Here’s how I made it:

1️⃣ Preheat your oven to 400°F.2️⃣ Roughly chop 1 lb mixed mushrooms (I used a mix) 1 shallot, and add to a baking tray.3️⃣ Cut the top off a whole garlic bulb, drizzle with 1 tbsp olive oil, and wrap it in foil. Place it on the baking tray with the mushrooms and onion.4️⃣ Drizzle or spray 1 tsp olive oil over the mushrooms and shallot. Add 1 tbsp dried herbs (I used thyme), salt, and cracked pepper. Roast everything for 38-45 mins.
5️⃣ Once roasted, squeeze the garlic cloves from the bulb and add them to a blender with the roasted mushrooms and onion.6️⃣ Pour in 17 oz bone broth, 1/4 cup water, 3/4 cup cottage cheese (around 3.5 servings) for creaminess.7️⃣ Blend until smooth and creamy. Adjust seasoning to taste. Salt is key!8️⃣ Serve it up hot and top with a sprinkle of chili flakes, herbs, a spoonful of cream, or whatever you like.

Let me know if you try it and tag me @shredhappens!