This was quite simple, but tasty. The flavor mixed more and was even better on the 2nd day. With that in mind, you might want to make this a day ahead.
1 box vegetable broth
3 tbsp olive oil
4 garlic cloves (minced)
1 large red onion (minced)
3 cups assorted chopped mushrooms (Shiitake, cremini, Oyster, etc.)
2 cups chopped potatoes (I used red skinned, but whatever you have is fine)
1 tbsp each: Rosemary, Thyme, Sage, Parsley
S & P to taste
Saute’ the onions, garlic and mushrooms in the oil until tender in a large soup pot. Add the broth and bring to a simmer. Add potatoes and herbs. Simmer until potatoes are tender can easily be punctured with a fork. Serve with a nice hearty bread.