Wild Mushroom, Caramelized Onion, and Kale Soup Recipe
Introduction
This Wild Mushroom, Caramelized Onion and Kale Soup is a comforting and flavorful dish perfect for chilly days. Combining earthy mushrooms, sweet caramelized onions, and nutritious kale, it’s a hearty soup that’s both nourishing and delicious.
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. Continue to cook for 1-2 minutes until the garlic becomes fragrant, being careful not to let it burn.
- Step 3: Add the whole shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot with the sautéed onions, garlic, and seasoning. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and begin to turn golden.
- Step 4: Pour in the chicken or vegetable broth, stirring to combine with the sautéed mushroom mixture. 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 so the flavors meld and the kale becomes tender.
- Step 5: 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 needed before serving.
Tips & Variations
- For a richer flavor, use coconut cream instead of coconut milk when finishing the soup.
- Try adding a splash of white wine when cooking the mushrooms for added depth.
- Substitute kale with spinach or Swiss chard if preferred for a different leafy green texture.
- Serve with crusty bread or a sprinkle of fresh herbs like thyme or parsley for added freshness.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when cooled, add a splash of broth or water to reach desired consistency before warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, simply use vegetable broth instead of chicken broth and coconut milk or cream for finishing to keep it vegan-friendly.
Can I freeze this soup?
While the soup can be frozen, the texture of kale may change after freezing and reheating. For best results, consider adding fresh kale when reheating rather than freezing it cooked in the soup.
Print
Wild Mushroom, Caramelized Onion, and Kale Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Wild Mushroom, Caramelized Onion, and Kale Soup is a hearty and flavorful dish that combines the earthiness of shiitake and baby bella mushrooms with the sweetness of caramelized onions and the nutritious punch of kale. Finished with creamy coconut milk, this gluten-free soup is perfect for a comforting meal that’s both satisfying and wholesome.
Ingredients
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 the 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 turn golden brown and caramelized, about 10-15 minutes. This step enhances the natural sweetness of the onions.
- Add Garlic and Seasonings: Stir in the finely chopped garlic, salt, and freshly cracked black pepper. Cook for 1-2 minutes until the garlic becomes fragrant, being careful not to burn it.
- Sauté the Mushrooms: Add the whole shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot with the onions and garlic. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and develop a golden color for extra flavor.
- Add Broth and Kale: Pour in the organic chicken or vegetable broth, stirring to combine. Bring the mixture to a boil, then add the loosely chopped kale leaves. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors and tenderize the kale.
- Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 1-2 minutes. Taste the soup and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- For a vegan version, use vegetable broth and coconut milk or cream.
- You can substitute kale with other leafy greens like spinach or collard greens if preferred.
- Using coconut cream instead of milk creates a richer, creamier soup.
- Sautéing mushrooms until golden enhances their umami flavor.
- This soup can be stored in the refrigerator for up to 4 days and freezes well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: wild mushroom soup, caramelized onion soup, kale soup, healthy soup, gluten-free soup, coconut milk soup
