about 12 ounces trimmed and thinly sliced fresh mushroomsI used 4 ounces shitake and 8 ounces baby portobello
2cupsbroccoli florets
1medium/large zucchinidiced into bite-sized pieces
¼cupreduced sodium soy sauce
1teaspoondried thyme
1teaspoondried oregano
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
2or 3 bay leaves
1tablespoonrice wine vinegaroptional (brightens up the flavor)
1tablespoonapple cider vinegaroptional (brightens up the flavor)
1teaspoongranulated sugaroptional and to taste (balances the acidity from the vinegars)
Instructions
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.
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.Adapted from Tomato, Beans, and Greens Soup and Weight Loss Vegetable Soup.