Roasted Mushroom, Onion, And Garlic Soup - cooking recipe

Ingredients

16 ounces button mushrooms, cleaned and quartered
8 ounces cremini mushrooms, cleaned and quartered
2 sweet onions, peeled and cut into wedges
3 garlic cloves, peeled and slightly smashed
2 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
10 stems fresh thyme, divided
8 -10 fresh sage leaves
48 ounces low sodium chicken broth (or vegetable broth)
1 (15 ounce) can white beans

Preparation

Preheat oven to 450 degrees.
In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
Spread onto a baking sheet.
Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
Spread onto another baking sheet.
Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
Heat and simmer 15 minutes.