Wild Mushroom, Caramelized Onion, and Kale Soup Recipe

Introduction

This Wild Mushroom, Caramelized Onion, and Kale Soup is a hearty, flavorful bowl perfect for cozy nights. With the natural sweetness of caramelized onions and earthy mushrooms complemented by tender kale, it’s a nourishing and comforting dish that’s easy to make.

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 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 with the sautéed onions, garlic, and seasoning. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and begin to turn golden for extra flavor.
4. Step 4: Pour in the chicken or vegetable broth, stirring to combine with the mushroom mixture. Bring everything to a boil, then add the loosely chopped kale leaves. Reduce the heat to low, cover the pot, and let it 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 season with additional salt and pepper if needed before serving.

Tips & Variations

• Use coconut cream instead of milk for a richer, creamier soup.
• Swap kale for spinach or chard for a different leafy green texture.
• Add a splash of white wine while sautéing mushrooms for extra depth of flavor.
• For a vegan version, use vegetable broth and coconut milk or cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. This soup also freezes well 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, feel free to use any mushrooms you like or have on hand such as cremini, button, oyster, or portobello for a different flavor and texture combination.

Is this soup suitable for a gluten-free diet?

Absolutely. Just be sure to use gluten-free broth and all other ingredients that do not contain gluten.

Wild Mushroom, Caramelized Onion, and Kale Soup Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This Wild Mushroom, Caramelized Onion and Kale Soup is a hearty, nourishing blend of earthy mushrooms, sweet caramelized onions, and nutrient-rich kale, finished with creamy coconut milk for a velvety texture. Perfect as a warming meal, it balances robust umami flavors with subtle sweetness and freshness in a gluten-free and versatile recipe.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. 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, until the onions are golden brown and caramelized, about 10-15 minutes. This step brings out the natural sweetness of the onions.
2. 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, being careful not to let it burn.
3. Cook mushrooms: Add the whole shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot with the sautéed onions, garlic, and seasonings. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and start to turn golden brown for added flavor.
4. Add broth and kale, then simmer: Pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a boil, then add loosely chopped kale leaves. Reduce heat to low, cover the pot, and let the soup simmer for 20 minutes so the flavors meld and kale becomes tender.
5. Finish with coconut milk: 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 salt and pepper as needed before serving. Use coconut cream for a richer soup if preferred.

Notes

• For a vegan option, use vegetable broth and coconut milk or cream.
• Coconut cream creates a richer, creamier soup compared to coconut milk.
• Be careful not to burn the garlic during sautéing as it turns bitter quickly.
• You can substitute kale with spinach or Swiss chard if desired.
• This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.

Keywords: wild mushroom soup, caramelized onion soup, kale soup, healthy soup, gluten free soup, coconut milk soup, vegetarian soup, mushroom kale soup