Creamy Mushroom Marjoram Soup (Vegan, Vegetarian, Gluten-Free)

January 01, 2015

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.

2 cups dried mushrooms (porcini, oyster, lobster, portobello, morels, etc.)--soak in cold water for 3 hours
1 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
2 tablespoons 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...
See the full directions on my site

Nutritions

Calories
451

Sodium
876mg
36% DV

Fat
40g
62% DV

Protein
14g
28% DV

Carbs
20g
6% DV

Fiber
8g
35% DV