In a large saucepan over medium heat, melt 2 tablespoons of butter. Add 8 cups of chopped mushrooms and sauté for 5–7 minutes until softened.

Transfer the sautéed mushrooms to a high-speed blender, add 2 cups of cottage cheese and 3 cups of vegetable broth. Blend until smooth.

Return a portion of the blended mixture to the saucepan for a chunkier texture, stirring it back in.

With the soup on low heat, taste and adjust seasoning by adding salt and freshly ground pepper gradually.

Warm the soup gently until heated through, about 5 minutes, stirring occasionally, then serve with fresh herbs if desired.