In a heavy-bottomed pot, heat 2 tablespoons of butter over medium heat until it melts and bubbles. Add 1 diced yellow onion and 2 cloves of minced garlic, cooking for about 4-5 minutes until the onion is translucent and fragrant.

Stir in 8 ounces of mixed mushrooms, sliced thinly. Cook for about 8-12 minutes until they release moisture and turn golden brown.

Pour in 4 cups of vegetable broth and 1 teaspoon of dried thyme. Increase heat to bring the soup to a gentle boil, then reduce to a simmer for about 15 minutes.

Let the soup cool for a few minutes. Using an immersion blender, pulse the soup for about 30 seconds until creamy with some mushroom chunks.

Add 1 cup of cottage cheese to the blended soup and blend for another 30-45 seconds until smooth. Adjust seasoning with salt and black pepper.

Ladle the soup into warm bowls and garnish with fresh parsley. Serve immediately.