In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and 2 minced garlic cloves, sautéing them until the onion is translucent and fragrant, about 5 minutes.

Introduce 8 ounces of chopped mushrooms to the pot, stirring gently. Cook for another 5–7 minutes until they release moisture and become golden brown.

Pour in 4 cups of vegetable broth and increase the heat to a gentle simmer. Cook uncovered for about 20 minutes.

Remove the pot from heat and transfer the soup to a high-speed blender. Blend until completely smooth, about 1–2 minutes.

Stir in 1 cup of cottage cheese into the blended soup while returning it to low heat. Cook gently for 3–5 minutes.

If the soup is thinner than desired, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup.

Ladle the soup into bowls and garnish as desired. Serve warm with crusty bread or salad.