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

Scale

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