White Bean and Roasted Mushroom Soup
INGREDIENTS
•
16 oz. mushrooms, halved or quartered
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2 large sweet onions, quartered
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3 garlic cloves, slightly crushed
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1-2 tablespoons olive oil
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1½ teaspoon salt, divided
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1½ teaspoon pepper, divided
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8-10 fresh sage leaves*
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8-10 stems + 1 tablespoon leaves fresh thyme*, divided
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48 oz. chicken broth (vegetable broth can be substituted for a vegetarian version)
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3 – 15 oz. cans white beans, not drained (I prefer cannellini beans)
•
Additional salt and pepper for seasoning
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