Wild Mushroom, Caramelized Onion and Kale Soup Recipe

Introduction

This Wild Mushroom, Caramelized Onion, and Kale Soup is a hearty, flavorful option perfect for cooler days. With caramelized onions and earthy mushrooms, it combines rich, savory notes with healthy kale for a comforting bowl.

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.
4. Step 4: Pour in the chicken or vegetable broth, stirring to combine. Bring the soup to a boil, then add the loosely chopped kale leaves. Reduce heat to low, cover, and let 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 before serving.

Tips & Variations

• Use coconut cream instead of milk for a richer, creamier texture and flavor.
• For a vegan version, opt for vegetable broth and coconut cream.
• Try adding fresh herbs like thyme or rosemary during simmering for extra aroma.
• To make it gluten-free, ensure your broth is certified gluten-free.

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 until warmed through. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute with cremini, portobello, or button mushrooms depending on your preference and availability.

Is this soup suitable for vegans?

Absolutely. Simply use vegetable broth and coconut cream or milk to keep the recipe fully vegan.