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