White Bean and Roasted Mushroom Soup

The weather is super cold and snowy where I live, so a nice, hot soup was in order.  This is the perfect soup.  The flavor is amazing!  Imagine the roasted mushrooms, mixed with roasted onion and garlic with yummy herbs, all combined with delicious beans and broth.  It really can't get better.  This soup is just amazing, delicious and filling.  Enjoy!
-16 oz mushrooms,washed, patted dry and quartered
-2 large onions, peeled and quartered
-3 garlic cloves, peeled and slightly crushed
-2 Tbs extra virgin olive oil
-salt and pepper, to taste
-1 tsp dried sage
-2 tsp dried thyme, divided
-6 cups chicken broth (or vegetable broth for a full vegetarian soup)
-3 (15 oz each) cans great northern beans, NOT drained
Preheat oven to 450 F.
On a large baking sheet, place the mushrooms, onions and garlic.  Sprinkle with the oil, some salt and pepper, the sage and 1 tsp of the thyme.  Give it a good stir, making sure that everything is evenly coated with the oil and spices.  Roast in preheated oven for 10 minutes.  Toss and roast for 15 more minutes.
While the veggies are roasting, add the broth, beans, a little salt and pepper, and remaining thyme to a large stockpot.  Bring to a simmer.
When the vegetables are done roasting, place the onion and garlic in a blender.  Add two cups of beans and one of broth from the stockpot.  Blend until creamy.  Return bean and onion mixture to the stockpot.  Add the mushrooms with all the juices.  Cook for 5 minutes.  Adjust seasoning if necessary.  Serve warm.  Enjoy!
Slightly adapted from a recipe found here.