Wash all vegetables. Peel carrots. Remove stem and leaves from cauliflower.
Diced the carrots, celery, onions and mushrooms.
Add olive oil to stock pot. Heat on low. Add vegetables and sauté for 15 minutes stirring frequently to prevent sticking.
While the vegetables are sautéing, cut the cauliflower into small pieces. At the end of the sauté period, add cauliflower for 5 minutes.
Add 1 tablespoon dried savory and 1 tablespoon of parsley. Stir. Add both containers of unsalted vegetable brother.
Turn heat to high until the mixture reaches a boil, then turn the heat down to simmer. Cover with the lid cracked slightly open (a little off to the side) to allow steam to escape. Simmer for 45 minutes.
After the simmering period, turn the heat off. Remove approximately 2/3 of the soup to the blender, working in small batches (I put the rest of the soup in a large 4 cup measuring cup until I was ready to blend it). Leave 1/3 of the mixture in the pot.
Working in small batches, blend the soup until it is pureed. Be sure to leave the lid off of the blender and cover it with a cloth when blending to allow the steam to escape. Puree each batch until 2/3 of the soup is pureed. Then, pour the puree back into the pot, mixing with the remaining soup. Heat and enjoy.
Note: If using a immersion blender, remove 1/3 of the soup from the pot. Use the immersion blender to blend the mixture in the pot. Then, pour the original 1/3 of the soup mix back into the pot, stir, heat and enjoy.