Melt 2 tablespoons of butter or heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook for about 3-4 minutes until the onion is translucent and garlic is fragrant.

Add 8 ounces of chopped mushrooms, sauté for about 5-7 minutes until soft.

Pour in 4 cups of vegetable broth, bring to a gentle simmer and cook for 10 minutes.

Transfer the soup to a high-speed blender and blend until smooth. Return to the pot over low heat.

Stir in 1 cup of cottage cheese, mixing well and cook for an additional 2-3 minutes.

For optional thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup, cooking for 2-3 additional minutes.

Adjust seasoning with salt and pepper. Serve hot with fresh herbs or a drizzle of olive oil.