1 large carton of button mushrooms, chopped
½ a large onion, chopped
3 cloves garlic
4 sprigs fresh rosemary
3 tablespoons olive oil
salt and pepper
1 large potato, cubed
4 cups vegetable broth
1. Preheat the oven to 400 degrees. Place the mushrooms, onion, garlic, and rosemary on a baking sheet. Drizzle with olive oil and salt and pepper. Toss to coat and spread in a single layer on baking sheet. Roast for 25 minutes.
2. In a large soup pot, boil potato for 15 minutes in the broth. When the roasted vegetables are finished, throw away the rosemary and pour the rest of the contents into the soup pot with the potato.
3. Simmer for 20 minutes and puree in a blender or food processor.