Roasted Mushroom, Onion, and Garlic Soup

Recipe by Recipe Reader
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READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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