- To a large Dutch oven or stockpot, add together the oil, onion, too sauté over medium-high rut for almost vii minutes, or until onion begins to soften; stir intermittently.
- Add the garlic, stir to combine, too sauté for i minute, or until fragrant.
- Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, convey to a boil, too let it to boil for almost 10 to fifteen minutes or until mushrooms too vegetables own got softened.
- Taste soup too add together optional vinegars (I added a hefty dose of both), optional sugar, too whatsoever additional herbs, tabular array salt too pepper, to taste. Amount of tabular array salt volition vary based on how salty the build of broth too soy sauce are. I added almost 2 1/2 teaspoons total; i teaspoon inwards the commencement too i 1/2 at the end. At whatsoever fourth dimension spell making the soup, if the overall liquid score is lower than you lot similar too you lot prefer to a greater extent than broth, adding a loving cup or ii of broth or H2O is okay because at the halt you lot volition suit the tabular array salt too seasoning levels. Remove bay leaves too serve immediately. Soup volition choke on airtight inwards the refrigerator for v to vii days or inwards the freezer for upwards to half-dozen months.
Original Recipes visit: Easy 30-Minute Mushroom Vegetable Soup @ averiecooks.com