Introduction

This Wild Mushroom, Caramelized Onion and Kale Soup is a comforting and flavorful dish perfect for cozy evenings. Combining earthy mushrooms with sweet caramelized onions and nutritious kale, it offers a rich and hearty experience. The touch of coconut milk adds a creamy finish without overpowering the natural flavors.

Wild Mushroom, Caramelized Onion, and Kale Soup Recipe - Recipe Image

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
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
1/2 cup coconut milk or coconut cream

Instructions

Step 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.
Step 2: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Cook for 1-2 minutes until the garlic is fragrant, taking care not to burn it.
Step 3: Add the whole shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and begin to turn golden.
Step 4: Pour in the chicken or vegetable broth, stirring to combine. Bring to a boil, then add the loosely chopped kale leaves. Reduce heat to low, cover, and simmer for 20 minutes until the kale is tender and flavors meld.
Step 5: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for a minute or two. Taste and adjust seasoning with additional salt and pepper if desired before serving.

Tips & Variations

For a vegan version, use vegetable broth and coconut cream instead of chicken broth.
To deepen the flavor, try adding a splash of white wine when cooking the mushrooms.
Use fresh kale for the best texture, but spinach can be substituted if preferred.
If you like a smoother soup, blend part of the soup before adding the kale and coconut milk.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, feel free to mix in button mushrooms, portobello, or oyster mushrooms depending on availability and preference. Each variety will add a unique flavor and texture.

Is this soup gluten-free?

Yes, as long as you use a gluten-free broth, this soup is naturally gluten-free.

Wild Mushroom, Caramelized Onion, and Kale Soup Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Wild Mushroom, Caramelized Onion and Kale Soup is a hearty and flavorful vegan soup that combines the earthy richness of shiitake and cremini mushrooms with sweet caramelized onions and nutritious kale. Finished with creamy coconut milk, this comforting soup is perfect for a cozy meal and packed with wholesome ingredients.

Author: Dana
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

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

Caramelize the onions: 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.
Add garlic and seasonings: 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.
Sauté the mushrooms: 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 for extra flavor.
Add broth and kale: 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.
Finish with coconut milk: 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.

Notes

For a richer and creamier texture, use coconut cream instead of coconut milk.
You can use either chicken broth or gluten-free vegetable broth depending on dietary preferences.
Make sure not to burn the garlic when adding it after caramelizing the onions.
This soup is naturally vegan if vegetable broth is used and is gluten-free with appropriate broth.
Feel free to add extra kale or mushrooms to adjust heartiness.

Keywords: wild mushroom soup, caramelized onion soup, kale soup, vegan soup, gluten-free soup, coconut milk soup, hearty mushroom soup