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