Cooked - Easy 30-minute Mushroom Vegetable Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy 30-minute Mushroom Vegetable Soup

8.0

2 to 3 tablespoons olive oil

1 medium sweet Vidalia or yellow onion (peeled and diced small)

3 garlic cloves (pressed or finely minced)

8 cups 64 ounces reduced sodium vegetable broth

About 12 ounces trimmed and thinly sliced fresh mushrooms (I used 4 ounces shitake and 8 ounces baby portobello)

2 cups broccoli florets

1 medium/large zucchini (diced into bite-sized pieces)

¼ cup reduced sodium soy sauce

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon kosher salt (or to taste)

1 teaspoon freshly ground black pepper (or to taste)

2 or 3 bay leaves

1 tablespoon rice wine vinegar (optional (brightens up the flavor))

1 tablespoon apple cider vinegar (optional (brightens up the flavor))

1 teaspoon granulated sugar (optional and to taste (balances the acidity from the vinegars))

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.
Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
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.
Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
Remove bay leaves and serve immediately.

Course🍤Appetizer

Diets🌱Vegan...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 75 weeks ago

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