White Bean and Roasted Mushroom Soup

16 oz. mushrooms, halved or quartered

2 large sweet onions, quartered

3 garlic cloves, slightly crushed

2 tablespoons olive oil

1½ teaspoon salt, divided

1½ teaspoon pepper, divided

8-10 fresh sage leaves

8-10 stems + 1 tablespoon leaves fresh thyme

48 oz. dark vegetable broth 

3 15 oz. cans white beans, drained and rinsed
1 teaspoon garlic powder

Preheat oven to 450°F. Toss the mushrooms, garlic and onion in the olive oil with 1 teaspoon of salt and 1 teaspoon of pepper. Spread onto a baking sheet, separating the mushrooms and placing them on one half of the baking sheet. Add the sage leaves and stems of the thyme and roast for 10 minutes, toss and roast for an additional 15.

Add the broth, beans, remaining salt and pepper, and fresh thyme leaves, and garlic powder to a large stock pot, bring to a low boil and reduce to a simmer.

Once the vegetables are done roasting, let cool slightly. Take 1 cup of the beans from the stock pot and stick in the blender along with a cup and a half of broth, the roasted onions, garlic and herbs- blend until smooth. Add the blended mixture to the stock pot and whisk until smooth, toss in the mushrooms and give it a quick stir.

*The recipe called for the beans to be used undrained, but I always drain and rinse my beans when using- your call! Also, I found this soup to be even better the next day.

Recipe adapted from Amy Johnson