White Bean & Roasted Mushroom Soup

• 16 ounces, weight Mushrooms, Halved Or Quartered
• 3 cloves Garlic, Slightly Crushed
• 1 whole Large Sweet Onion, Quartered
• 2 Tablespoons Olive Oil
• 1-1/2 teaspoon Salt, Divided
• 1-1/2 teaspoon Freshly Ground Black Pepper, Divided
• 10 leaves Fresh Sage
• 10 sprigs Fresh Thyme
• 48 ounces, fluid Chicken Broth (substitute With Vegetable Broth For Vegetarian Option)
• 3 cans (15 Oz. Size) Cannellini Beans
• 1 Tablespoon Fresh Thyme Leaves

1. Preheat oven to 450u0b0F.
2. Toss mushrooms, garlic, and onion in olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread on baking sheet. Add sage and stems of thyme. Roast at 450u0b0F for 25 minutes, tossing halfway through.
3. While the vegetables are roasting, add broth, beans, remaining salt and pepper, and thyme leaves to a large stock pot over medium heat and simmer.
4. When vegetables are done roasting, let cool slightly. Separate mushrooms from other roasted vegetables. Retrieve 2 cups of the white beans and 1 cup of broth from the stock pot. Add to a blender along with the roasted onions, garlic, and herbs. Cover and blend until smooth.
5. Add pureed bean mixture back to stock pot, whisking until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
6. Keep warm over low heat until ready to serve.

weight mushrooms, garlic, sweet onion, olive oil, salt, freshly ground black pepper, sage, thyme, chicken broth, beans, thyme

Taken from tastykitchen.com/recipes/soups/white-bean-roasted-mushroom-soup/ (may not work)