Name: Easy 30-Minute Mushroom Vegetable Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Vidalia Brands Sweet Onion Petals, Sour Cream and Onion Flavor; Napoleon Co. Grille Garlic Cloves; Better Than Bouillon Beef Based, Reduced Sodium, Roasted; Cold Self Serve Garlic Mushrooms; Earthbound Farm Broccoli Florets, Organic; Gray Zucchini; Afc Franchise Corp. Reduced Sodium Soy Sauce; Litehouse Freeze Dried Thyme; McCormick Ground Oregano; David's Kosher Salt; Morton & Bassett Black Pepper, 100% Organic, Fine Ground; McCormick Gourmet™ Organic Turkish Bay Leaves; STAR Vinegar, Red Wine, Italian Kitchen; Bragg Organic Raw Unfiltered Apple Cider Vinegar; O Organics Cane Sugar, Granulated, Organic

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.

Easy 30-Minute Mushroom Vegetable Soup

Serves 8

5 mins prep

25 mins cook

30 mins total

What you need

How to make