Introduction

This wild mushroom, caramelized onion, and kale soup is a comforting, earthy dish perfect for chilly days. With tender mushrooms, sweet caramelized onions, and nutritious kale, it’s rich in flavor yet light and nourishing.

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

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

Instructions

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 enhances their natural sweetness.
Step 2: Stir in the finely chopped garlic, sea salt, and freshly cracked black pepper. Cook for 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
Step 3: 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 light golden color.
Step 4: Pour in the chicken or vegetable broth, stirring to combine. Bring to a boil, then add the chopped kale leaves. Lower the heat, cover, and simmer for 20 minutes until the kale is tender and flavors blend.
Step 5: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for a couple of minutes, then taste and adjust seasoning with salt and pepper if needed before serving.

Tips & Variations

For a vegan version, use vegetable broth and coconut milk or cream.
Try adding fresh thyme or rosemary with the mushrooms for an herby note.
Use coconut cream instead of milk for a richer, creamier soup.
To make it gluten-free, be sure to select broth labeled 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 to avoid curdling the coconut milk. It can also be frozen for up to 2 months; thaw in the refrigerator overnight 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, button, or portobello mushrooms depending on what you have available. A mix of mushrooms adds more depth of flavor.

Is this soup suitable for vegans?

Absolutely. Use vegetable broth instead of chicken broth and coconut milk or cream for a vegan-friendly soup.

Wild Mushroom, Caramelized Onion, and Kale Soup Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

A hearty and flavorful Wild Mushroom, Caramelized Onion, and Kale Soup combining savory mushrooms, sweet caramelized onions, and nutrient-rich kale in a creamy coconut broth. This comforting soup is perfect for a nourishing meal packed with umami and depth of flavor.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the 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 brings out the natural sweetness of the onions.
Sauté Garlic and Season: 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, ensuring it does not burn.
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 begin to turn golden, enhancing their 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, and simmer for 20 minutes to meld flavors and tenderize the kale.
Finish Soup: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 1-2 minutes. Taste and adjust seasoning with salt and pepper as needed before serving. Use coconut cream for extra richness if desired.

Notes

Use vegetable broth to keep the soup vegan or vegetarian.
Caramelizing the onions slowly enhances the soup’s sweetness and depth.
For a creamier texture, blend a portion of the soup before adding the coconut milk.
Substitute kale with spinach or Swiss chard if preferred.
This soup stores well in the refrigerator for up to 4 days and freezes nicely.

Keywords: wild mushroom soup, caramelized onion soup, kale soup, creamy mushroom soup, gluten free soup, healthy fall soup