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 nutritious kale. It’s creamy, flavorful, and perfect for a cozy meal any time of year.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, sliced 1/2 inch thick
• 4 cloves garlic, finely chopped
• 1 teaspoon sea salt or pink salt
• 1/2 teaspoon freshly cracked black pepper
• 2 cups whole shiitake mushrooms, stems removed (about 6 ounces)
• 2 cups baby bella or cremini mushrooms, sliced (about 6 ounces)
• 4 cups organic chicken broth or vegetable broth, gluten-free
• 2 cups loosely chopped kale leaves, stems removed (about 4 ounces)
• 1/2 cup coconut milk or coconut cream

Instructions

1. Step 1: Heat the extra-virgin olive oil in a large 4-6 quart pot over medium heat. Add the sliced sweet onion and cook, stirring occasionally, until deep golden brown and caramelized, about 25-30 minutes. Don’t rush this step.
2. Step 2: Stir in the finely chopped garlic, sea salt, and freshly cracked black pepper. Cook for 1-2 minutes until fragrant.
3. Step 3: Add the shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until softened and beginning to turn golden.
4. Step 4: Pour in the chicken or vegetable broth and stir to combine. Bring to a boil, then add the chopped kale leaves. Reduce heat to low, cover, and simmer for 20 minutes.
5. Step 5: Uncover and stir in the coconut milk or coconut cream. Heat through for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Tips & Variations

• True caramelized onions take about 25-30 minutes. Patience here creates the best flavor.
• Add kale during the final simmer to keep it bright and tender.
• Use lacinato kale for a more tender texture, or substitute with spinach if preferred.
• Wipe mushrooms clean with a damp cloth instead of rinsing to avoid waterlogging.

Storage

Store the soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently on the stove over low heat, stirring occasionally, until warmed through.

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 portobello, oyster, or button mushrooms depending on what’s available or your preference.

Is this soup vegan?

To keep it vegan, use vegetable broth and coconut milk, as suggested. Avoid chicken broth to maintain a plant-based dish.

Wild Mushroom Caramelized Onion and Kale Soup Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

A hearty and flavorful Wild Mushroom Caramelized Onion and Kale Soup featuring deeply caramelized onions, a mix of shiitake and baby bella mushrooms, nutrient-rich kale, and a creamy touch of coconut milk. This comforting soup combines umami-rich ingredients with a creamy broth, perfect for a nourishing meal any time of year.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Vegetables & Aromatics

• 1 large sweet onion, sliced 1/2 inch thick
• 4 cloves garlic, finely chopped
• 2 cups whole shiitake mushrooms, stems removed (about 6 ounces)
• 2 cups baby bella or cremini mushrooms, sliced (about 6 ounces)
• 2 cups loosely chopped kale leaves, stems removed (about 4 ounces)

Liquids & Seasonings

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt or pink salt
• 1/2 teaspoon freshly cracked black pepper
• 4 cups organic chicken broth or vegetable broth, gluten-free
• 1/2 cup coconut milk or coconut cream

Instructions

1. Caramelize the Onions: Heat the extra-virgin olive oil in a large 4-6 quart pot over medium heat. Add the sliced sweet onion and cook, stirring occasionally, until deep golden brown and caramelized, about 25-30 minutes. Don’t rush this step to develop the best flavor.
2. Sauté Garlic and Season: Stir in the finely chopped garlic, sea salt, and freshly cracked black pepper. Cook for 1-2 minutes until fragrant, allowing the garlic to release its aroma without burning.
3. Cook the Mushrooms: Add the shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and start to turn golden brown.
4. Add Broth and Kale, Simmer: Pour in the chicken or vegetable broth and stir well. Bring the mixture to a boil, then add the chopped kale leaves. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld and kale to soften.
5. Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 2-3 minutes. Taste the soup and adjust seasoning with additional salt and pepper if needed before serving.

Notes

• True caramelized onions require slow cooking over 25-30 minutes; rushing this compromises flavor.
• Add kale late in the cooking process to maintain its vibrant color and texture.
• Lacinato kale offers a more tender texture but spinach can be used as a substitute.
• Clean mushrooms by wiping with a damp cloth instead of rinsing to avoid waterlogging.
• Store soup in an airtight container for up to 5 days or freeze for up to 3 months.

Keywords: wild mushroom soup, caramelized onion soup, kale soup, healthy mushroom soup, gluten free soup, creamy vegetable soup, vegan alternative soup