In a large pot, melt 2 tablespoons of butter over medium heat until it starts to foam. Add 1 finely diced yellow onion and 2 minced garlic cloves, stirring gently for about 4-5 minutes, until the onion becomes translucent and fragrant.

Next, incorporate 8 cups of mixed sliced mushrooms into the pot, stirring well to combine. Cook for 8-12 minutes, stirring occasionally, until they release their liquid and take on a beautiful golden-brown color.

Pour in 4 cups of low-sodium vegetable broth and sprinkle in 1 teaspoon of dried thyme. Increase the heat to bring the mixture to a rolling boil, then reduce it to medium-low. Allow the soup to simmer uncovered for about 15 minutes.

After simmering, remove the pot from heat and let cool for 2-3 minutes. Take your immersion blender and blend the soup partially, just enough to create a creamy consistency while retaining some delightful chunks of mushrooms.

Add 1 cup of cottage cheese to the blended soup and blend for an additional 30-45 seconds. Taste the soup and season with salt and freshly cracked black pepper as needed.

To add a fresh pop of color, chop some fresh parsley and sprinkle it generously over each bowl of soup.