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Wild Mushroom and Kale Soup

Wild mushroom and kale soup in a white bowl garnished with fresh parsley and a drizzle of truffle oil
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A deeply flavorful wild mushroom and kale soup with sweet caramelized onions and a rich earthy broth. Elegant enough for a dinner party, hearty enough for a weeknight meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 1 lb mixed wild mushrooms (shiitake, cremini, oyster), cleaned with a damp paper towel and sliced
  • 8 cloves garlic, minced
  • 1/2 cup dry white wine (optional – swap for extra broth)
  • 6 cups vegetable or mushroom broth
  • 1 bunch kale, stems removed and leaves roughly chopped
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream or full-fat coconut milk (optional)
  • Fresh parsley, chopped (for serving)
  • Truffle oil, optional (for serving)
  • Toasted bread or croutons (for serving)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-low heat. Add sliced onions and cook slowly, stirring every few minutes, for 25 to 30 minutes until deeply golden and caramelized. Do not rush or increase heat.
  2. Add sliced mushrooms and increase heat to medium-high. Cook for 8 to 10 minutes, stirring infrequently, until mushrooms release their liquid and the edges begin to brown.
  3. Stir in minced garlic and fresh thyme. Cook for 1 minute until fragrant.
  4. If using, pour in white wine and scrape up browned bits from the bottom of the pot. Simmer for 2 to 3 minutes until mostly evaporated.
  5. Add broth and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
  6. Stir in chopped kale and cook for 5 minutes until tender and still holding its color.
  7. Remove bay leaf. Season generously with salt and pepper. Add a squeeze of lemon juice if the soup tastes flat.
  8. If using, stir in heavy cream or coconut milk over low heat. Do not boil.
  9. Ladle into bowls and top with fresh parsley, truffle oil if desired, and toasted bread on the side.

Notes

  • Caramelizing onions slowly is the key to the soup’s deep, sweet base. Do not turn up the heat to speed the process.
  • Clean mushrooms with a damp paper towel rather than rinsing under water to prevent sogginess.
  • Dried porcini mushrooms can be rehydrated and added with their strained soaking liquid for extra earthiness.
  • Freeze before adding cream or coconut milk for the best texture after thawing.
  • This soup tastes even better the next day as the flavors continue to develop.

Nutrition

Find it online: https://www.benefitiany.com/wild-mushroom-and-kale-soup/