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 nutrient-packed kale. Creamy coconut milk adds a delicate richness, making it a perfect dish for cozy evenings or when you want 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. 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 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 extra depth, try adding a splash of white wine when cooking the mushrooms before adding the broth.
- Use coconut cream instead of milk for a richer, creamier soup.
- Swap kale for other hearty greens like collards or Swiss chard if preferred.
- For a vegan version, use vegetable broth and ensure the coconut milk is unsweetened.
Storage
Store 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 upon chilling; add a splash of broth or water when reheating to adjust the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, feel free to substitute with any mushrooms you like or have on hand. Button, portobello, or oyster mushrooms all work well and bring their own unique flavors.
Is this soup suitable for a gluten-free diet?
Absolutely. Just be sure to use gluten-free broth. The other ingredients are naturally gluten-free, making this soup a great option for gluten sensitivities.
Print
Wild Mushroom, Caramelized Onion, and Kale Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Wild Mushroom, Caramelized Onion and Kale Soup is a comforting, hearty dish full of earthy flavors and vibrant greens. Featuring caramelized sweet onions, a mix of shiitake and baby bella mushrooms, and tender kale simmered in a rich chicken or vegetable broth, finished with creamy coconut milk for a luscious texture. Perfect for a nourishing meal that balances richness with fresh, wholesome ingredients.
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 brings out the natural sweetness of the onions.
- Sauté garlic and season: 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 sliced baby bella or cremini mushrooms to the pot with the onions, garlic, and seasoning. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and develop a slight golden color for extra flavor.
- Add broth and kale, simmer: Pour in the chicken or vegetable broth, stirring to combine with the mushroom mixture. Bring to a boil, add the chopped kale leaves, then reduce heat to low. Cover and let simmer gently for 20 minutes, allowing flavors to meld and kale to soften.
- Finish with coconut milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for another 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- For a vegan version, use vegetable broth and coconut cream.
- You can swap kale with other hearty greens like spinach or Swiss chard if preferred.
- Using coconut cream instead of milk enriches the soup and adds a silkier texture.
- The caramelization of onions is key to developing a deep, sweet flavor base.
- Sea salt or pink salt is recommended for a cleaner, less processed salt taste.
- The soup is gluten-free if you use gluten-free broth and ingredients.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: wild mushroom soup, caramelized onion soup, kale soup, healthy mushroom soup, vegetarian soup, gluten free soup, coconut milk soup
