In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves, cooking for about 3 minutes until soft and fragrant.

Next, add 8 ounces of sliced mushrooms to the pot, stirring occasionally. Cook for 7-10 minutes until they release their liquid and start browning.

Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, salt, and freshly cracked black pepper to taste. Stir well to combine.

Pour in 4 cups of vegetable broth, using a wooden spoon to scrape any browned bits off the bottom. Bring to a gentle boil, then reduce to low and let it simmer uncovered for 10 minutes.

Blend the soup until smooth using an immersion blender, or transfer in batches to a countertop blender. Return to pot and stir in 1 cup of cottage cheese.

If desired, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir this into the blended soup, and cook on low for an additional 2-3 minutes.

Gradually stir in 1 cup of milk, adjusting heat to low. Taste and adjust seasonings with salt and pepper as desired. Let it warm through for about 2 minutes before serving.