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Heat olive oil in a pot over medium heat.
Add onion and cook until softened.
Stir in garlic and cook 1 minute.
Add mushrooms and cook until tender and browned.
Pour in chicken broth and add thyme. Simmer for 10 minutes.
Blend cottage cheese until smooth, then stir into the soup.
Use an immersion blender (optional) for a creamier texture.
Taste and adjust salt and pepper.
Simmer 2–3 more minutes and serve warm.