Description

This Comforting Wild Mushroom, Caramelized Onion and Kale Soup is a hearty, flavorful, and nourishing dish. Featuring caramelized sweet onions, a medley of mushrooms, tender kale, and a creamy coconut finish, it’s perfect for a cozy lunch or dinner. The soup balances earthiness from the mushrooms with a subtle sweetness from the onions and a creamy texture from coconut milk or cream, making it deliciously satisfying and suitable for vegetarians.

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

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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, for 10-15 minutes until the onions are golden brown and caramelized, releasing their natural sweetness.
Add Garlic and Seasoning: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Continue cooking for another 1-2 minutes until the garlic is fragrant but not burnt.
Cook the Mushrooms: 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 for enhanced flavor.
Add Broth and Kale: Pour in the chicken or vegetable broth and stir to combine. Bring the mixture to a boil, then add the loosely chopped kale leaves. Reduce heat to low, cover the pot, and let it simmer for 20 minutes so flavors meld and kale becomes tender.
Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 1-2 minutes, then taste and adjust seasoning with additional salt and pepper as desired before serving.

Notes

For a vegan version, use vegetable broth and coconut cream.
Caramelizing the onions deeply enhances the soup’s sweetness and depth of flavor.
You can substitute kale with spinach or Swiss chard if preferred.
Using coconut cream instead of milk makes the soup richer and creamier.
Ensure the broth is gluten-free if gluten sensitivity is a concern.

Nutrition

Serving Size: 1 bowl
Calories: 180 kcal
Sugar: 4 g
Sodium: 500 mg
Fat: 12 g
Saturated Fat: 10 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg