This Easy 30-Minute Mushroom Vegetable Soup is the ideal choice when you’re looking for a filling, healthy dinner that comes together fast. This rich but light soup is full of earthy mushrooms and a variety of fresh veggies, making it a great option for a nutritious lunch or midweek supper. A pleasant and nutritious depth of taste is created by the umami punch of the soy sauce and mushrooms combined with the thick vegetable broth and fragrant herbs. Let’s get started with this simple dish that will quickly warm you up!
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) low-sodium vegetable stock
- Approximately 12 ounces of fresh mushrooms, cleaned and sliced thinly (I used a mix of 4 ounces shiitake and 8 ounces baby portobello)
- 2 cups broccoli florets
- 1 medium/large zucchini, diced into bite-sized pieces
- ¼ cup reduced sodium soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly cracked black pepper, or adjust to your preference
- 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 of granulated sugar, optional and to taste (to counterbalance the acidity of the vinegars)
Instructions:
Cook the Aromatics: Heat the olive oil in a big saucepan over medium heat.Add the chopped onion and simmer for approximately 5 minutes, stirring now and again, until it becomes soft and transparent. Add the minced garlic and simmer, stirring regularly, for a further one to two minutes, or until aromatic.
Add the Mushrooms: Add the sliced mushrooms to the saucepan and simmer, stirring periodically, for approximately 5 to 7 minutes. The mushrooms should start to lose moisture and become a light shade of brown, which will enhance their taste.
Once the mushrooms are cooked, add the vegetable broth by pouring it in. After giving it a quick stir, reduce the heat to a simmer.
Add the Seasonings and Vegetables: To the saucepan, add the chopped zucchini, broccoli florets, soy sauce, thyme, oregano, salt, pepper, and bay leaves. After mixing everything well, boil the soup for ten to fifteen minutes, or until the veggies are soft but retain their color.
Modify the Flavor (Optional): If used, incorporate the granulated sugar, rice wine vinegar, and apple cider vinegar into the soup. The tastes of the soup are brightened and balanced by these optional additives. Mix well to combine, then taste to adjust seasoning as needed.
Cook and Present: Take out and dispose of the bay leaves from the soup. Serve with some crusty bread for a filling and enjoyable dinner.
In summary, this 30-minute Easy Mushroom Vegetable Soup is a great choice if you’re looking for something flavorful, nourishing, and fast. Tender veggies and robust mushrooms combined with a flavorful broth make this soup comforting and full, but yet light enough to eat any time of day. This soup is perfect for when you need a fast and healthful supper or to warm you up on a cold evening. Savor the comfort and convenience of this delicious cuisine!