Comforting Wild Mushroom, Caramelized Onion and Kale Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
