Easy 30-Minute Mushroom Vegetable Soup

Ingredients

• 2 to 3 tablespoons olive oil
• 1 medium sweet Vidalia or yellow onion
• 3 garlic cloves
• 8 cups 64 ounces reduced sodium vegetable broth
• about 12 ounces trimmed and thinly sliced fresh mushrooms
• 2 cups broccoli florets
• 1 medium/large zucchini
• 1/4 cup reduced sodium soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 or 3 bay leaves
• 1 tablespoon rice wine vinegar )
• 1 tablespoon apple cider vinegar )
• 1 teaspoon granulated sugar )

Instructions

1. 1

   To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.

2. 2

   Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.

3. 3

   Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.

4. 4

   Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.

5. 5

   Remove bay leaves and serve immediately.