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