This Creamy Mushroom Marjoram Soup is perfect for a cold winter day, or any type of day really. The marjoram flavor blends nicely with the mushrooms, and it’s so creamy you’ll never know it’s vegan. It’s also packed with protein, potassium, and other nutrients.
I’ve been wanting to create a mushroom soup for a long time now, and today seemed like a day as good as any. It’s 20 degrees here in Michigan so you could say the cold weather inspired me. I guess it’s good for something! Plus, I bought a pretty new bowl and I wanted to use it. =)
This is actually the first recipe I’ve made with marjoram and I couldn’t be happier with this delightful herb. Just make sure you use fresh. I’m a big fan of fresh-over-dried when it comes to most herbs…basil, thyme, rosemary, ginger, and of course marjoram.
So let’s get to it! First, you’ll want to soak the dried mushrooms and cashews (separately) for at least 3 hours (or overnight if you can). For the mushrooms, I used a combination of porcini and oyster dried mushrooms, but any dried mushrooms will do.
Grab a large pot and boil 10 cups of water over high heat. Reduce the heat a little and boil the cauliflower and cashews for 8 minutes. Drain, and transfer the cauliflower and cashews into a large food processor. Add salt, pepper, almond milk and nutritional yeast to the food processor. Blend for a few minutes on high, or until the mixture is very smooth (although it’s still good with a little ‘crunch’ to it).
Place the same large pot back on the stove. Over medium heat, add olive oil, leeks, and fresh mushrooms and cook until softened. Add the garlic and cook for 1 minute. Now add the cauliflower mix from the food processor, vegetable broth, white wine, vegan butter, and marjoram. Simmer over low heat for 15 minutes, stirring occasionally.
This soup refrigerates and freezes well, and is perfect packed up for a weekday lunch!Print
Creamy Mushroom Marjoram Soup (Vegan, Vegetarian, Gluten-Free)
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4-5
- 2 cups dried mushrooms (porcini, oyster, lobster, portobello, morels, etc.)–soak in cold water for 3 hours
- 3/4 cup raw, whole cashews–soak in cold water for 3 hours
- 2 cups cauliflower florets
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground sea salt or pink Himalayan sea salt
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast (omit if you don’t have, it’s still delicious)
- 2 cups (about 10 ounces) fresh white mushrooms, chopped very fine
- 1 tablespoon olive oil
- 3/4 cup chopped leeks, very fine
- 3 garlic cloves, minced
- 2 1/2 cups vegetable broth
- 1 cup dry white wine (I used Chardonnay)
- 2 tablespoons vegan butter (I use Earth Balance)
- 1 1/2 tablespoons fresh marjoram, chopped fine
- Soak dried mushrooms and cashews in 2 separate bowls of cold water for at least 3 hours (or overnight). Drain cashews and mushrooms and set aside.
- In a large pot over medium high heat, boil 10 cups of water. Add cauliflower and cashews and boil for 8 minutes. Drain, then transfer cauliflower and cashews to a food processor. Add dried mushrooms, salt, pepper, almond milk, and nutritional yeast to the food processor. Blend until very smooth.
- In a large pot, heat olive oil over medium high heat. Add leeks and mushrooms and cook until softened. Add garlic and cook for 1 minute. Add cauliflower mix (from food processor), vegetable broth, vegan butter, white wine, marjoram, and stir. Simmer for 15 minutes over low heat, stirring occasionally. Refrigerates/ freezes very well.