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Creamy Roasted Mushroom Soup

4-6 servings
15 mins
1 hour
45 mins
  • 2 pounds cremini mushrooms
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced and divided
  • 8 sprigs fresh thyme, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 1 large sweet onion, diced
  • 1/4 cup all-purpose flour
  • 1/3 cup dry white wine*
  • 5 cups chicken stock
  • 2 bay leaves
  • 1/3 cup heavy cream



  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • Place mushrooms in a single layer onto the prepared baking sheet.
  • Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste.
  • Gently toss to combine.
  • Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once.
  • Let cool before coarsely chopping; set aside.
  • Melt butter in a large stockpot or Dutch oven over medium heat.
  • Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes.
  • Stir in remaining garlic until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in wine, scraping any browned bits from the bottom of the pot.
  • Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
  • Stir in mushrooms; simmer until thickened, about 10-15 additional minutes.
  • Remove from heat; stir in heavy cream.
  • Serve immediately.