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