Easy 30-Minute Mushroom Vegetable Soup
8 servings
porsi5 minutes
waktu aktif30 minutes
total waktuBahan-bahan
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)
Petunjuk
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.
Nutrisi
Ukuran Porsi
1
Kalori
103 kcal
Total Lemak
6 g
Lemak Jenuh
1 g
Lemak Tak Jenuh
5 g
Lemak Trans
-
Kolesterol
-
Natrium
1236 mg
Total Karbohidrat
11 g
Serat Diet
3 g
Total Gula
4 g
Protein
4 g
8 servings
porsi5 minutes
waktu aktif30 minutes
total waktu