Wild Mushroom Caramelized Onion and Kale Soup | Easy & Delicious One-Pot Dinner
Delicious Comforting Wild Mushroom, Caramelized Onion and Kale Soup recipe with step-by-step instructions.
- Prep Time: 19 minutes
- Cook Time: 38 minutes
- Total Time: 57 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the 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. 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. 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. 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. I like to let the mushrooms get a little golden for extra flavor.
4. Pour in the chicken or vegetable broth, stirring to combine with the sautéed 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. 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. For a richer soup, I sometimes use coconut cream instead of milk.
Notes
For a fully vegan option, use vegetable broth and coconut cream. For deeper flavor, caramelize the onions slowly and allow the mushrooms to brown slightly. This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.