Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves, cooking for 3-5 minutes until fragrant and translucent.

Stir in 4 cups of sliced mixed mushrooms and sauté for approximately 10 minutes until golden brown and tender.

Pour in 4 cups of vegetable broth and add 1 teaspoon of thyme. Bring to a gentle boil, then reduce heat to low and let simmer for about 15 minutes.

Using an immersion blender, purée the soup for about 30 seconds or until desired consistency is reached.

Stir in 1 cup of cottage cheese and heat through for about 3-5 minutes.

Adjust seasoning with salt and pepper if needed. Serve in bowls and garnish with fresh parsley.