1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

2. Stir in the minced garlic and cook for an additional minute, until fragrant.

3. Add the sliced mushrooms to the pot and sauté for about 8–10 minutes, until they are tender and have released their moisture.

4. Pour in the vegetable broth and stir in the thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes.

5. Remove the pot from heat and stir in the cottage cheese until well combined. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky if preferred.

6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.