Easy 30-Minute Mushroom Vegetable Soup | Umami

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 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)