Wild Mushroom, Caramelized Onion, and Kale Soup Recipe

Introduction

This Wild Mushroom, Caramelized Onion, and Kale Soup is a comforting and flavorful bowl perfect for any season. Combining earthy mushrooms with sweet caramelized onions and nutritious kale, it’s finished with creamy coconut milk for a silky texture. It’s an easy, wholesome recipe that’s sure to warm you up.

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

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 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. 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 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 for extra flavor.
4. Step 4: Pour in the chicken or vegetable broth and stir to combine. Bring to a boil, then add the loosely chopped kale leaves. Reduce heat to low, cover the pot, 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 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Tips & Variations

• For a richer soup, use coconut cream instead of coconut milk.
• Feel free to substitute kale with spinach or Swiss chard for a different leafy green.
• To make this soup vegan, use vegetable broth and check that your broth is gluten-free if needed.
• Adding a splash of soy sauce or tamari near the end can enhance the umami flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens during storage, add a little more broth or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, you can use dried mushrooms; just soak them in warm water for 20-30 minutes to rehydrate before cooking. Save the soaking liquid to add to the broth for extra flavor, but strain it first to remove grit.

Is this soup suitable for a gluten-free diet?

Absolutely. Use gluten-free vegetable or chicken broth and ensure all other ingredients are gluten-free to keep the soup safe for those avoiding gluten.

Wild Mushroom, Caramelized Onion, and Kale Soup Recipe

Print Recipe

★★★★★

4.6 from 94 reviews

This Wild Mushroom, Caramelized Onion, and Kale Soup is a rich and flavorful bowl of comfort. Caramelized sweet onions add natural sweetness while a mix of shiitake and baby bella mushrooms provides a deep umami note. The addition of tender kale and creamy coconut milk rounds out the soup, making it both hearty and nourishing. Perfect as a wholesome lunch or light dinner, this gluten-free and naturally dairy-free soup is both easy to make and satisfying.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1 large sweet onion, sliced 1/2 inch thick
• 4 cloves garlic, finely chopped
• 2 cups whole shiitake mushrooms
• 2 cups baby bella or cremini mushrooms, sliced
• 2 cups loosely chopped kale leaves

Liquids & Fats

• 2 tbsp extra-virgin olive oil
• 4 cups organic chicken broth or vegetable broth, gluten-free
• 1/2 cup coconut milk or coconut cream

Seasonings

• 1 tsp sea salt or pink salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Sauté the Onions: Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the sliced sweet onions and sauté, stirring occasionally, until they are golden brown and caramelized, about 10 to 15 minutes. This process enhances the natural sweetness of the onions, forming the base of the soup’s rich flavor.
2. Add Garlic, Salt, and Pepper: Stir in the finely chopped garlic, 1 teaspoon of sea salt or pink salt, and 1/2 teaspoon of freshly cracked black pepper. Cook for 1 to 2 minutes until the garlic is fragrant, taking care not to burn it to avoid bitterness.
3. Cook the Mushrooms: Add 2 cups whole shiitake mushrooms and 2 cups sliced baby bella or cremini mushrooms to the pot. Cook for 5 to 7 minutes, stirring occasionally, until mushrooms soften and turn golden brown. This browning develops additional umami depth in the soup.
4. Add Broth and Kale, Then Simmer: Pour in 4 cups of organic chicken or vegetable broth, stirring to combine with the mushroom and onion mixture. Bring the soup to a boil, then add the loosely chopped kale leaves. Reduce heat to low, cover the pot, and let the soup simmer for about 20 minutes to allow flavors to meld and kale to become tender.
5. Finish with Coconut Milk and Adjust Seasoning: Uncover the pot and stir in 1/2 cup of coconut milk or coconut cream. Heat through for an additional 1 to 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving. Using coconut cream instead of milk will create a richer texture.

Notes

• For a vegan or vegetarian option, use vegetable broth instead of chicken broth.
• The longer you caramelize the onions, the sweeter and more flavorful the soup base will be.
• You can substitute kale with spinach or Swiss chard if preferred.
• To enhance umami even further, consider adding a splash of soy sauce or tamari when cooking mushrooms.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.

Keywords: wild mushroom soup, caramelized onion soup, kale soup, gluten free soup, vegan mushroom soup, creamy mushroom kale soup, coconut milk soup