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