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. With rich caramelized onions, earthy mushrooms, and hearty kale, it offers a satisfying blend of textures and tastes. The creamy coconut milk adds a subtle smoothness without overpowering the natural flavors.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 sweet organic onion, sliced to about ½” thickness
• 4 cloves garlic, minced
• 1 tsp pink or sea salt
• ½ tsp cracked pepper
• 2 cups shiitake mushrooms, whole
• 2 cups sliced baby bella or cremini mushrooms
• 4 cups chicken or vegetable broth (organic and gluten-free)
• 2 cups organic kale, roughly chopped into bite-sized pieces
• ½ cup coconut milk or coconut cream

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized, about 10 to 15 minutes.
2. Step 2: Stir in the minced garlic, salt, pepper, and both types of mushrooms. Cook until the mushrooms soften and develop a golden color, about 5 to 7 minutes.
3. Step 3: Pour in the broth and bring the mixture to a boil. Once boiling, add the kale to the pot.
4. Step 4: Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes to allow the flavors to meld.
5. Step 5: Stir in the coconut milk or cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Tips & Variations

• For a vegan version, use vegetable broth instead of chicken broth.
• Try adding a splash of white wine when cooking the mushrooms for extra depth.
• If you prefer a smoother texture, blend part of the soup before adding kale.
• Substitute kale with spinach or Swiss chard for a milder green option.
• To add protein, consider stirring in cooked beans or shredded chicken before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, dried mushrooms can be used but rehydrate them in warm water before cooking. You can also add the soaking liquid to the broth for extra flavor.

Is it possible to make this soup in a slow cooker?

Absolutely. After caramelizing the onions and sautéing the mushrooms, transfer everything to a slow cooker with broth and kale. Cook on low for 4 to 6 hours. Add coconut milk at the end before serving.

Wild Mushroom, Caramelized Onion and Kale Soup Recipe

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★★★★★

4.7 from 75 reviews

This Wild Mushroom, Caramelized Onion and Kale Soup is a hearty, comforting dish blending earthy mushrooms, sweet caramelized onions, and nutrient-rich kale in a creamy coconut broth. Perfect as a warming meal, it balances robust flavors with a smooth, velvety texture.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 Tbsp extra virgin olive oil
• 1 sweet organic onion, sliced to about ½” thickness
• 4 cloves garlic, minced
• 1 tsp pink or sea salt
• ½ tsp cracked pepper
• 2 cups shiitake mushrooms, whole
• 2 cups sliced baby bella or cremini mushrooms
• 4 cups chicken or vegetable broth (organic and gluten-free)
• 2 cups organic kale, roughly chopped into bite sized pieces
• ½ cup coconut milk or coconut cream

Instructions

1. Heat oil and caramelize onions: In a large pot, heat the extra virgin olive oil over medium heat. Add the sliced sweet onion and sauté, stirring occasionally, until the onions turn golden brown and caramelized, about 10 to 15 minutes.
2. Add garlic, season, and mushrooms: Stir in the minced garlic, pink or sea salt, cracked pepper, shiitake mushrooms, and baby bella or cremini mushrooms. Continue cooking until mushrooms soften and become golden, about 5 to 7 minutes.
3. Add broth and bring to boil: Pour in the chicken or vegetable broth and increase the heat to bring the mixture to a boil.
4. Add kale and simmer: Once boiling, add the roughly chopped kale to the soup. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, allowing flavors to meld.
5. Finish with coconut milk and season: Stir in the coconut milk or coconut cream to add creaminess. Taste and adjust seasoning with additional salt and pepper if desired. Serve warm.

Notes

• Use organic and gluten-free broth if available for the best flavor and dietary flexibility.
• Caramelizing onions slowly is key for a deep, sweet flavor; do not rush this step.
• For a vegan version, use vegetable broth instead of chicken broth.
• Adjust the amount of coconut milk for desired creaminess.
• This soup pairs well with crusty bread or a side salad.

Keywords: wild mushroom soup, caramelized onion soup, kale soup, creamy mushroom soup, gluten-free soup, dairy-free soup, healthy soup