Heat 2 tablespoons of butter in a heavy-bottomed pot over medium heat. Add 1 diced yellow onion and 2 minced garlic cloves, cooking for 4–5 minutes until translucent.

Introduce 8 ounces of mixed sliced mushrooms and sauté for 8–12 minutes until golden brown.

Pour in 4 cups of low-sodium vegetable broth and sprinkle in 1 teaspoon of dried thyme. Bring to a boil, then reduce to a simmer for 15 minutes.

Let the soup cool slightly for about 5 minutes, then pulse with an immersion blender 4–6 times to partially break down the mushrooms.

Add 1 cup of cottage cheese and blend until smooth, adjusting with salt and freshly cracked black pepper as needed.

Ladle into bowls and garnish with freshly chopped parsley before serving.