In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender.

Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.

Stir in the cottage cheese, thyme, salt, and pepper. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.

Return the blended soup to the pot and heat through for another 5 minutes.

Ladle the soup into bowls and garnish with chopped parsley before serving.