Comforting Wild Mushroom, Caramelized Onion and Kale Soup Recipe

Introduction

This comforting wild mushroom, caramelized onion, and kale soup is a warm and nourishing dish perfect for any season. Its rich flavors come from caramelized onions, sautéed mushrooms, and a touch of creamy coconut milk, making it both hearty and satisfying.

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

1. Step 1: Heat 2 tablespoons of 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 enhances the onions’ natural sweetness.
2. Step 2: Stir in the finely chopped garlic, sea salt, and freshly cracked black pepper. Cook for 1-2 minutes until the garlic becomes fragrant, being careful not to burn it.
3. Step 3: 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 are softened and start to turn golden for extra flavor.
4. Step 4: Pour in the chicken or vegetable broth, stir to combine, and bring to a boil. Add the loosely chopped kale leaves, then reduce heat to low. Cover the pot and simmer for 20 minutes to allow the flavors to meld and the kale to become tender.
5. Step 5: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for a minute or two. Taste and adjust seasoning with additional salt and pepper as needed before serving.

Tips & Variations

• For a richer soup, substitute coconut cream for coconut milk.
• You can use vegetable broth to keep this soup vegan and gluten-free.
• Try adding a splash of white wine when cooking the mushrooms for added depth.
• Wilt in fresh spinach in place of kale for a milder green option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. This soup does not freeze well due to the kale and coconut milk.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this soup?

While fresh mushrooms offer the best texture and flavor, frozen mushrooms can be used in a pinch. Thaw and drain them well before cooking to avoid excess moisture.

Is this soup suitable for a vegan diet?

Yes, by using vegetable broth instead of chicken broth and coconut milk or cream, this soup is both vegan and gluten-free.

Comforting Wild Mushroom, Caramelized Onion and Kale Soup Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

A comforting and flavorful wild mushroom soup featuring caramelized onions, garlic, kale, and a creamy finish with coconut milk. This nutritious and warming soup blends earthy mushrooms with sweet onions and tender kale, perfect for a cozy meal any time of year.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. Sauté the Onions: Heat 2 tablespoons of 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.
2. Add Garlic, Salt, and Pepper: Stir in the finely chopped garlic, 1 teaspoon sea salt or pink salt, and 1/2 teaspoon freshly cracked black pepper. Continue cooking for 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
3. Cook the Mushrooms: Add the whole shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot with the sautéed onions and garlic. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and begin to turn golden for extra flavor.
4. Add Broth and Kale, Then Simmer: Pour in 4 cups of organic chicken broth or vegetable broth and stir to combine with the mushroom mixture. Bring everything to a boil, then add 2 cups of loosely chopped kale leaves. Reduce heat to low, cover, and simmer for 20 minutes to let flavors meld and kale become tender.
5. Finish with Coconut Milk and Adjust Seasoning: Uncover the pot and stir in 1/2 cup coconut milk or coconut cream. Heat through for a minute or two. Taste the soup and adjust salt and pepper as needed before serving.

Notes

• For a richer texture and flavor, use coconut cream instead of coconut milk.
• The soup can be made vegetarian by using vegetable broth instead of chicken broth.
• Serve with crusty bread for a complete meal.
• Can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: wild mushroom soup, caramelized onion soup, kale soup, coconut milk soup, gluten free soup, healthy mushroom soup, creamy mushroom kale soup