Mushroom and sage bean soup

Ingredients for 4 servings:

• 500 g mushrooms
• 2 large onions
• 3 cloves garlic
• 1 tsp olive oil
• 1 ½ tsp salt
• 1 ½ tsp pepper
• 8 sage leaves
• 8 stalk(s) Thyme
• 1 ½ liters vegetable broth
• 1 gr. can/n beans, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 230°C. Quarter the mushrooms and arrange them on a baking sheet, drizzle with olive oil. Leave space for the onions. Cut the onions into eighths, also arrange them on the baking sheet, and drizzle with olive oil. Scatter the garlic cloves (whole), thyme, and sage over the onions. It’s important to keep the mushrooms separate from the rest, as they will be processed separately later. Place the sheet in the oven for 10 minutes. Turn/mix the vegetables, then roast for another 15 minutes. Meanwhile, bring the vegetable broth and beans (without the canned liquid) to a boil and season with salt and pepper. Once the vegetables are cooked, let them cool briefly. Separate the mushrooms from the rest, if they aren’t already. Now put about 0.5 liters of soup and 1/4 of the beans into a blender. Add the roasted vegetables and herbs to the blender. Blend briefly on high until everything is nice and smooth. Then return the puree to the soup. Add the mushrooms and bring back to a boil.