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Hüttenkäse Pilzsuppe – Ein Herzhaftes Pilz Rezept

Arbeitszeit10 minutes
Koch-/Backzeit25 minutes
Gesamtzeit35 minutes
Kategorie: Soup
Küche: German
Stichwort: Hüttenkäse Rezepte, Hüttenkäse Rezepte Wrap, Hüttenkäse Salat, Hüttenkäse Wrap, pilz rezept, Pilz Risotto, Pilzsuppe Rezepte
Zutaten für : 4 servings
Autorin: Emilia

Zutaten

  • 400 g mixed mushrooms (button, cremini, or porcini), cleaned and sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 500 ml vegetable broth
  • 150 g Hüttenkäse (cottage cheese)
  • 100 ml cream or milk
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Anleitung

  1. Heat butter and olive oil in a pot over medium heat. Add the onion and cook until soft and fragrant.
  2. Add the garlic and mushrooms. Sauté until the mushrooms release their juices and start to brown.
  3. Pour in the vegetable broth and bring to a gentle boil. Let it simmer for about 10 minutes.
  4. Reduce heat and stir in the Hüttenkäse and cream. Use an immersion blender to partially blend the soup, keeping some texture.
  5. Season with salt and pepper, taste, and adjust as needed.
  6. Serve hot with a sprinkle of fresh parsley and maybe a slice of crusty bread on the side.

Tipps & Hinweise

If you like your soup thicker, reduce the broth a little or blend more mushrooms. For a lighter version, skip the cream and just use milk. And if you’re feeling creative, toss in a handful of spinach for a color pop.