Comforting Wild Mushroom, Caramelized Onion and Kale Soup Recipe

Introduction

This comforting wild mushroom, caramelized onion, and kale soup brings together earthy mushrooms and sweet onions in a warming broth. Finished with creamy coconut milk, it’s a nourishing bowl perfect for chilly days. Simple to make yet full of flavor, it’s a great dish for both lunch and dinner.

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

1. Step 1: 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 brings out the natural sweetness of the onions.
2. Step 2: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Continue to cook for 1-2 minutes until the garlic becomes fragrant, being careful not to let it burn.
3. Step 3: Add the whole shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and begin to turn golden. Letting the mushrooms brown slightly adds extra flavor.
4. Step 4: Pour in the chicken or vegetable broth, stirring to combine with the mushroom mixture. Bring everything to a boil, then add the loosely chopped kale leaves. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes so the flavors meld and the kale becomes tender.
5. Step 5: Uncover the pot and stir in the coconut milk or coconut cream. Let the soup heat through for a minute or two. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Tips & Variations

• Use coconut cream instead of milk for a richer and creamier texture.
• Substitute kale with spinach or Swiss chard for a different leafy green option.
• For a vegan version, use vegetable broth and skip any animal-based ingredients.
• Add a splash of soy sauce or tamari for an umami boost if desired.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken when chilled; add a splash of broth or water when reheating to loosen if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, feel free to use any mushrooms you like or have on hand, such as button, portobello, or oyster mushrooms. Mixing varieties adds depth of flavor.

Is this soup gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free broth. Always check labels to be sure if you have gluten sensitivities.

Comforting Wild Mushroom, Caramelized Onion and Kale Soup Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

A comforting and nourishing wild mushroom, caramelized onion, and kale soup featuring rich flavors from sautéed mushrooms and sweet caramelized onions, finished with creamy coconut milk for a velvety texture. This gluten-free, hearty soup is perfect for a cozy meal.

• Author: Isla
• 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 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. Caramelize the Onions: Heat the extra-virgin olive oil in a large pot over medium heat. Add the sliced sweet onion and sauté, stirring occasionally, for about 10-15 minutes until they are golden brown and caramelized. This step intensifies the sweetness and depth of flavor in the soup.
2. Sauté Garlic and Season: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Cook for 1-2 minutes until the garlic becomes fragrant, making sure it does not burn to maintain a balanced flavor.
3. 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 have softened and some pieces turn golden to enhance the umami flavor.
4. Add Broth and Kale: Pour in the chicken or vegetable broth and stir well to combine. Bring the mixture 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.
5. Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 1-2 minutes. Taste the soup and adjust seasoning with additional salt and pepper if necessary before serving.

Notes

• You can substitute the chicken broth with vegetable broth to make the soup fully vegetarian or vegan.
• Using coconut cream instead of coconut milk will create a richer texture.
• For a more robust mushroom flavor, allow mushrooms to brown slightly instead of just softening.
• This soup pairs well with crusty gluten-free bread for a complete meal.

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