Wild Mushroom, Caramelized Onion, and Kale Soup Recipe
Introduction
This Wild Mushroom, Caramelized Onion and Kale Soup is a comforting blend of earthy mushrooms, sweet caramelized onions, and nutritious kale. It’s a hearty yet light soup perfect for chilly days or whenever you crave something nourishing and flavorful.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large sweet onion, sliced 1/2 inch thick
- 4 cloves garlic, finely chopped
- 1 tsp sea salt or pink salt
- 1/2 tsp freshly cracked black pepper
- 2 cups whole shiitake mushrooms
- 2 cups baby bella or cremini mushrooms, sliced
- 4 cups organic chicken broth or vegetable broth, gluten-free
- 2 cups loosely chopped kale leaves
- 1/2 cup coconut milk or coconut cream
Instructions
- Step 1: Heat the extra-virgin olive oil in a large pot over medium heat. Add the sliced sweet onion and sauté, stirring occasionally, until the onions are golden brown and caramelized, about 10-15 minutes. This step brings out the natural sweetness of the onions.
- Step 2: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Cook for 1-2 minutes until the garlic becomes fragrant, avoiding burning.
- Step 3: Add the whole shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and start to turn golden.
- Step 4: Pour in the chicken or vegetable broth and stir to combine. Bring the mixture to a boil, then add the chopped kale leaves.
- Step 5: Reduce heat to low, cover the pot, and let the soup simmer for 20 minutes to let the flavors meld and the kale become tender.
- Step 6: Uncover the pot and stir in the coconut milk or coconut cream. Let the soup heat through for a minute or two. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Tips & Variations
- For a richer texture, use coconut cream instead of coconut milk.
- Try swapping kale with Swiss chard or spinach for a different leafy green option.
- Use vegetable broth to keep the soup vegan and vegetarian-friendly.
- Toast the mushrooms a little longer for deeper, umami flavor.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, feel free to use any mushrooms you like such as button, portobello, or oyster mushrooms. Mixing varieties adds wonderful texture and depth of flavor.
Is this soup gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free broth. Always check labels to be sure if you need a strict gluten-free diet.
Print
Wild Mushroom, Caramelized Onion, and Kale Soup Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Wild Mushroom, Caramelized Onion, and Kale Soup is a hearty and comforting dish combining the deep richness of caramelized onions with earthy mushrooms and nutrient-packed kale. Finished with creamy coconut milk, it offers a delightful balance of flavors and textures, perfect for a cozy meal any time of year.
Ingredients
For the Soup Base:
- 2 tbsp extra-virgin olive oil
- 1 large sweet onion, sliced 1/2 inch thick
- 4 cloves garlic, finely chopped
- 1 tsp sea salt or pink salt
- 1/2 tsp freshly cracked black pepper
- 2 cups whole shiitake mushrooms
- 2 cups baby bella or cremini mushrooms, sliced
- 4 cups organic chicken broth or vegetable broth, gluten-free
- 2 cups loosely chopped kale leaves
For Finishing:
- 1/2 cup coconut milk or coconut cream
Instructions
- Caramelize Onions: Heat the extra-virgin olive oil in a large pot over medium heat. Add the sliced sweet onion and sauté, stirring occasionally, until the onions are golden brown and caramelized, about 10-15 minutes. This step brings out the natural sweetness of the onions.
- Sauté Garlic and Seasonings: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Continue to cook for 1-2 minutes until the garlic becomes fragrant, being careful not to let it burn.
- Cook Mushrooms: Add the whole shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot with the onions, garlic, and seasoning. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and begin to turn golden, enhancing their flavor.
- Add Broth and Kale: Pour in the chicken or vegetable broth, stirring to combine. Bring everything to a boil, then add the loosely chopped kale leaves. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes to meld the flavors and tenderize the kale.
- Finish Soup: Uncover the pot and stir in the coconut milk or coconut cream. Let the soup heat through for a minute or two. Taste and season with additional salt and pepper if desired before serving. Using coconut cream will yield a richer texture.
Notes
- Use vegetable broth to keep the soup vegetarian or vegan; chicken broth makes it richer but not vegetarian.
- Caramelizing the onions slowly is key for developing deep flavor.
- Substitute kale with spinach or Swiss chard if desired.
- For a dairy-free and creamy texture, coconut milk or cream is ideal.
- To add protein, consider stirring in cooked beans or shredded chicken when adding the broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: wild mushroom soup, caramelized onion soup, kale soup, coconut milk soup, gluten free soup, vegan soup alternative, healthy mushroom soup
