Roasted Mushroom, Onion, And Garlic Soup

• 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

1. Preheat oven to 450 degrees.
2. In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
3. Spread onto a baking sheet.
4. Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
5. Spread onto another baking sheet.
6. 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).
7. 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.
8. Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
9. Heat and simmer 15 minutes.

button mushrooms, cremini mushrooms, sweet onions, garlic, olive oil, salt, pepper, thyme, sage, chicken broth, white beans

Taken from www.food.com/recipe/roasted-mushroom-onion-and-garlic-soup-512717 (may not work)