Easy 30-Minute Mushroom Vegetable Soup
I love mushrooms but don’t often cook with them when I’m cooking for my family because they’re not mushroom fans. Good. More of this soup for me.
A few weeks back I caught a winter cold, was feeling miserable, and wanted something comforting but light and with plenty of green. That’s how this soup was born.
It’s made from common fridge and pantry items and ready in less than 30 minutes.
It’s a perfect easy weeknight dinner soup or meatless Monday meal.
It’s adapted from Tomato, Beans, and Greens Soup and Weight Loss Vegetable Soup. It’s healthy, accidentally vegan, and gluten-free. It has an Asian vegetable soup vibe from the soy sauce, rice wine vinegar, and shitake mushrooms.
I used 4 ounces shitake and 8 ounces baby portobello. I don’t keep super fancy or exotic mushrooms on hand but if you’re a fungi connoisseur add your favorites. I recommend fresh rather than dried varieties.
The ingredients are very flexible. Try green onions at the end rather than sweet Vidalia in the beginning, add sugar snap peas rather than broccoli, use carrots rather than zucchini. Clean out your produce drawer.
Easy 30-Minute Mushroom Vegetable Soup
Comforting yet light and with plenty of green, the soup is made from common fridge and pantry items and ready in less than 30 minutes. It’s a perfect easy weeknight dinner soup or meatless Monday meal. It’s healthy, accidentally vegan, and gluten-free. It has an Asian vegetable soup vibe from the soy sauce, rice wine vinegar, and shitake mushrooms. It’s very adaptable based on what you have on hand and enjoy.
- 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)
- 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. 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. 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. Remove bay leaves and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
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