Introduction

This Wild Mushroom, Caramelized Onion, and Kale Soup is a hearty and flavorful dish perfect for cozying up on a chilly day. Packed with earthy mushrooms, sweet caramelized onions, and nutritious kale, it’s a nourishing bowl that’s easy to make and deeply satisfying.

Wild Mushroom, Caramelized Onion, and Kale Soup Recipe - Recipe Image

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 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 their natural sweetness.
Step 2: Stir in the finely chopped garlic, salt, and black pepper. Cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
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 soften and begin to turn golden for extra flavor.
Step 4: Pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a boil, then add the loosely chopped kale leaves. Reduce heat to low, cover, and simmer for 20 minutes until flavors meld and the kale is tender.
Step 5: Uncover the pot and stir in the coconut milk or coconut cream. Heat for another minute or two. Taste and adjust seasoning with salt and pepper before serving.

Tips & Variations

For a vegan version, use vegetable broth and opt for coconut cream to add richness.
Try adding a splash of white wine before simmering for extra depth of flavor.
Substitute kale with spinach or Swiss chard if preferred.
To enhance the mushroom flavor, roast mushrooms separately before adding to the soup.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove over low heat to prevent the coconut milk from curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms instead of fresh?

Fresh mushrooms are best for this soup to achieve the desired texture and flavor. However, if using frozen mushrooms, thaw and drain any excess liquid before adding them to avoid a watery soup.

Is this soup suitable for a gluten-free diet?

Yes, as long as you use gluten-free broth, this soup is naturally gluten-free and safe for those avoiding gluten.

Wild Mushroom, Caramelized Onion, and Kale Soup Recipe

Print Recipe

★★★★★

5 from 144 reviews

A comforting and flavorful Wild Mushroom, Caramelized Onion, and Kale Soup featuring a savory broth enriched with caramelized onions, a medley of mushrooms, tender kale, and creamy coconut milk. Perfect as a nourishing and hearty meal with a subtle hint of sweetness and earthiness.

Author: Kai
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

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 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 of the onions and builds the soup’s foundational flavor.
Sauté Garlic and Seasonings: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Cook for 1-2 minutes until the garlic is fragrant, taking care not to burn it, which adds depth to the soup.
Cook 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 develop a golden color, intensifying their umami flavor.
Add Broth and Kale: 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 the pot, and let it simmer for 20 minutes to meld flavors and tenderize the kale.
Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 1-2 minutes, then taste and adjust seasoning with additional salt and pepper if needed. The coconut adds a creamy richness that balances the savory soup beautifully.

Notes

For a vegan and vegetarian option, use vegetable broth.
You can substitute kale with spinach or Swiss chard if preferred.
Using coconut cream instead of milk will result in a richer, creamier soup.
Ensure to simmer gently to avoid breaking down the kale too much, preserving its texture.
For extra texture, garnish with toasted nuts or seeds before serving.

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