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
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 tsp
dried thyme
1 tsp
dried oregano
1 tsp
kosher salt, or to taste
1 tsp
freshly ground black pepper, or to taste
2
or 3 bay leaves
1 tbsp
rice wine vinegar, optional (brightens up the flavor)
1 tbsp
apple cider vinegar, optional (brightens up the flavor)
1 tsp
granulated sugar, optional and to taste (balances the acidity from the vinegars)