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Bowl of wild mushroom soup with caramelized onions and kale

Wild Mushroom, Caramelized Onion, and Kale Soup

A cozy, mushroom-forward soup featuring sweet caramelized onions and healthy kale, perfect for autumn and satisfying any soul.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 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
Mushroom Ingredients
  • 2 cups whole shiitake mushrooms
  • 2 cups baby bella or cremini mushrooms, sliced
Broth and Greens
  • 4 cups organic chicken broth or vegetable broth, gluten-free
  • 2 cups loose chopped kale leaves
Cream Component
  • 1/2 cup coconut milk or coconut cream

Method
 

Preparation
  1. Heat the olive oil in a large pot over low heat.
  2. Add the sliced onion and cook slowly until caramelized, stirring occasionally.
Cooking
  1. Once the onions are caramelized, add the garlic and sauté until fragrant.
  2. Add the shiitake and cremini mushrooms, season with salt and pepper, and cook until browned.
  3. Pour in the warmed broth and bring to a simmer.
  4. Stir in the chopped kale and cook until softened.
  5. Finally, stir in the coconut milk, allowing it to heat through before serving.

Notes

This soup pairs wonderfully with crusty bread. For a heavier meal, serve with mashed potatoes or a protein side.