Easy 30-Minute Mushroom Vegetable Soup

to 3 tablespoons olive oil

medium sweet Vidalia or yellow onion, peeled and diced small

or finely minced

reduced sodium vegetable broth

about 12 ounces trimmed and thinly sliced fresh mushrooms (I used 4 ounces shitake and 8 ounces baby portobello)

broccoli florets

medium/large zucchini, diced into bite-sized pieces

reduced sodium soy sauce

dried thyme

dried oregano

kosher salt, or to taste

freshly ground black pepper, or to taste

or 3 bay leaves

rice wine vinegar, optional (brightens up the flavor)

apple cider vinegar, optional (brightens up the flavor)

granulated sugar, optional and to taste (balances the acidity from the vinegars)