In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat until bubbling. Add 1 diced yellow onion and 2 minced garlic cloves, sauté for 4-5 minutes until the onion turns translucent.

Stir in 12 ounces of sliced mixed mushrooms and cook for 8-12 minutes, stirring occasionally, until mushrooms release their liquid and develop golden-brown edges.

Pour in 4 cups of low-sodium vegetable broth and add 1 teaspoon of dried thyme. Bring to a gentle boil, then reduce to medium-low. Simmer uncovered for 15 minutes.

Remove the pot from heat and let it cool slightly for 2-3 minutes. Use an immersion blender to pulse the soup 4-6 times, creating a textured puree.

Stir in 1 cup of cottage cheese and blend for an additional 30-45 seconds until smooth and creamy. Season with salt and freshly cracked black pepper to taste.

Distribute the soup into bowls and garnish with freshly chopped parsley.