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Wild Mushroom and Kale Soup

Bowl of wild mushroom and kale soup with caramelized onions and fresh thyme on a rustic wooden table
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A deeply flavorful and earthy wild mushroom and kale soup with sweet caramelized onions, fresh thyme, and nutritious kale. Comforting, elegant, and made in one pot.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 8 oz mixed wild mushrooms (cremini, shiitake, oyster), wiped clean and sliced
  • 3 cloves garlic, minced
  • 6 cups vegetable or chicken broth, low-sodium preferred
  • 1 bunch kale, stems removed and leaves roughly chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup dry white wine (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup heavy cream or full-fat coconut milk (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-low heat. Add sliced onions and cook slowly, stirring every 4 to 5 minutes, for 20 to 25 minutes until deeply golden, jammy, and fragrant.
  2. Add sliced mushrooms and minced garlic. Increase heat to medium and cook for 5 to 7 minutes, stirring occasionally, until mushrooms have released their liquid and started to brown around the edges.
  3. If using, pour in white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes until the wine has mostly cooked off.
  4. Pour in broth and add fresh thyme. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
  5. Stir in chopped kale and cook for 4 to 5 minutes until tender and wilted but still vibrant green.
  6. Remove pot from heat. If using, stir in heavy cream or coconut milk now to prevent separation.
  7. Season with salt and freshly ground black pepper. Taste and adjust, adding a splash of soy sauce or squeeze of lemon if needed.
  8. Ladle into bowls and serve immediately.

Notes

  • Do not rush the caramelized onions. Pale yellow onions at 15 minutes means keep cooking. Deep golden and jammy is what builds the sweet, rich base of this soup.
  • Do not wash mushrooms under running water. Wipe with a damp paper towel so they brown instead of steam.
  • For dried mushrooms, soak 1 oz in 1 cup hot water for 20 minutes, then drain and add to the pot. Use the soaking liquid as part of the broth.
  • For a thicker texture, use an immersion blender to partially blend the soup before adding the kale.

Nutrition

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