Wild Mushroom, Caramelized Onion, and Kale Soup Recipe
Introduction
This Wild Mushroom, Caramelized Onion, and Kale Soup offers a comforting blend of earthy mushrooms, sweet caramelized onions, and nutritious kale. It’s a hearty, flavorful dish perfect for chilly days or whenever you need a warming bowl of goodness.
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 (for finishing)
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 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, being careful not to burn it.
- Step 3: Add the whole shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and start to turn golden for extra flavor.
- Step 4: Pour in the chicken or vegetable broth, stirring to combine with the mushroom mixture. Bring 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.
- Step 5: Uncover 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 soup, use coconut cream instead of coconut milk in the finishing step.
- Try swapping kale for spinach or Swiss chard if you prefer a milder green.
- Adding a splash of soy sauce or tamari can enhance umami flavor, especially in the broth.
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. The soup may thicken after chilling; add a splash of broth or water when reheating to reach desired consistency.
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 the finishing touch. This will keep the soup fully plant-based and delicious.
Can I prepare this soup in advance?
Absolutely. The flavors actually deepen if you make it a day ahead. Store it in the fridge and reheat gently before serving. Just add the kale fresh if you prefer it less wilted.
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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 flavorful dish featuring caramelized sweet onions, mixed mushrooms, and nutritious kale simmered in a savory broth, finished with creamy coconut milk. Perfect as a comforting and healthy meal for any season.
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 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 are golden brown and caramelized, about 10-15 minutes. This step enhances the natural sweetness and depth of flavor.
- Sauté Garlic and Seasoning: Stir in the finely chopped garlic, salt, and freshly cracked black pepper. Cook for 1-2 minutes until the garlic becomes fragrant, taking care not to burn it.
- Cook the Mushrooms: Add the whole shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and start turning golden brown, which adds extra flavor complexity.
- Add Broth and Kale, Simmer: Pour in the chicken or vegetable broth and stir well to combine. Bring to a boil, then add the chopped kale leaves. Reduce heat to low, cover, and let simmer for 20 minutes so the flavors meld and kale becomes tender.
- Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or cream. Heat through for 1-2 minutes. Taste and adjust seasoning with salt and pepper as needed before serving. Using coconut cream will give the soup a richer texture.
Notes
- You can use either chicken broth or vegetable broth to keep the soup vegetarian or non-vegetarian as you prefer.
- Using coconut cream instead of coconut milk will result in a richer, creamier soup.
- Make sure to caramelize the onions slowly to develop the best flavor without burning.
- This soup is naturally gluten-free, especially if using gluten-free broth.
- Kale can be substituted with other sturdy greens like collard greens or Swiss chard if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: wild mushroom soup, caramelized onion soup, kale soup, gluten free soup, healthy mushroom soup, creamy coconut soup
