30-Minute Mushroom Vegetable Soup

Women‍‍`s Corner
December 15, 2020

Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!

Ingredients :

- 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

- 2 cups broccoli florets

- 1 medium/large zucchini, diced into bite-sized pieces

- 1/4 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)

Method : To an outsized 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 mix , and sauté for 1 minute, or until fragrant. Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring back a boil, and permit it to boil for about 10 to fifteen minutes or until mushrooms and vegetables have softened. Taste soup and add optional vinegars, optional sugar, and any additional herbs, salt and pepper, to taste. Remove bay leaves and serve immediately.