Cream of Mushroom Soup

2 tsp butter

1 onion, chopped

2 stalk celery, chopped

1 carrot, chopped

1 lb portobello mushrooms, stems removed and discarded and caps sliced

1 lb white button mushrooms, sliced, a few pieces reserved for garnish, optional

48 oz low-sodium chicken broth

3⁄4 tsp salt

1⁄4 tsp black pepper

1 cup fat-free half and half cream

2 tsp fresh sage, chopped

2 tsp fresh thyme, chopped

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