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Mushroom Soup

 

by Jessica Sandhu (with parts from Averie Cooks)

 

 Prep Time 5 minutes | Cook Time 20 minutes | Total Time 25 minutes

  •  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

  •  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)

 

Instructions

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

  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. 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. Remove bay leaves and serve immediately.

Recipe Notes

Salt: Amount of salt will vary based on how salty the brand of broth and soy sauce are. I added about 2 1/2 teaspoons total; 1 teaspoon in the beginning and 1 1/2 at the end.

Broth: At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of broth or water is okay because at the end you will adjust the salt and seasoning levels.

Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.