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Wild Mushroom, Caramelized Onion and Kale Soup

Wild mushroom caramelized onion kale soup in white bowl with fresh herbs
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This hearty wild mushroom, caramelized onion and kale soup makes a comforting dinner packed with earthy flavors. Sweet caramelized onions pair with meaty mushrooms and tender kale in a rich, savory broth.

Ingredients

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  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion, sliced 1/2 inch thick
  • 4 cloves garlic, finely chopped
  • 1 teaspoon sea salt or pink salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cups whole shiitake mushrooms, stems removed (about 6 ounces)
  • 2 cups baby bella or cremini mushrooms, sliced (about 6 ounces)
  • 4 cups organic chicken broth or vegetable broth, gluten-free
  • 2 cups loosely chopped kale leaves, stems removed (about 4 ounces)
  • 1/2 cup coconut milk or coconut cream

Instructions

  1. Heat the extra-virgin olive oil in a large 4-6 quart pot over medium heat. Add the sliced sweet onion and cook, stirring occasionally, until deep golden brown and caramelized, about 25-30 minutes. Don’t rush this step.
  2. Stir in the finely chopped garlic, sea salt, and freshly cracked black pepper. Cook for 1-2 minutes until fragrant.
  3. Add the shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until softened and beginning to turn golden.
  4. Pour in the chicken or vegetable broth and stir to combine. Bring to a boil, then add the chopped kale leaves. Reduce heat to low, cover, and simmer for 20 minutes.
  5. Uncover and stir in the coconut milk or coconut cream. Heat through for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Notes

  • True caramelized onions take 25-30 minutes. Don’t rush this step for best flavor.
  • Add kale during the final simmer to prevent overcooking and maintain color.
  • Use lacinato kale for the most tender texture, or substitute with spinach.
  • Wipe mushrooms clean with a damp cloth rather than rinsing to prevent waterlogging.
  • Store in airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

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