Wild Mushroom Onion Kale Soup (Recipe for Printing)
Enjoy a warm blend of wild mushrooms, caramelized onions, and kale, ideal for chilly months and family dinners. Simple ingredients create rich flavors. Save & click.
# What You Need:
→ Soup Base
01 -
2 tablespoons extra-virgin olive oil
02 -
1 large sweet onion, sliced 1/2 inch thick
03 -
4 cloves garlic, finely chopped
04 -
1 teaspoon sea salt or pink salt
05 -
1/2 teaspoon freshly cracked black pepper
06 -
2 cups whole shiitake mushrooms
07 -
2 cups baby bella or cremini mushrooms, sliced
08 -
4 cups chicken broth or gluten-free vegetable broth
09 -
2 cups loosely chopped kale leaves
10 -
1/2 cup coconut milk or coconut cream
# How to Make It:
01 -
Heat the olive oil in a large soup pot over medium heat. Add the sliced onion and sauté, stirring often, until thoroughly caramelized and golden, about 10 minutes.
02 -
Stir in the garlic, salt, and black pepper. Continue to cook for 2 minutes until fragrant.
03 -
Increase the heat to medium-high. Add the shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot. Sauté until the mushrooms have softened and released their moisture, about 6 minutes.
04 -
Pour in the chicken broth or gluten-free vegetable broth. Bring to a simmer and cook for 10 minutes to integrate flavors.
05 -
Stir in the chopped kale leaves and coconut milk or coconut cream. Simmer for an additional 5 minutes until the kale is tender but vibrant.
06 -
Taste for seasoning and adjust with more salt or pepper if needed. Ladle the hot soup into bowls and serve immediately.
# Extra Tips:
01 -
Caramelizing the onions develops deep sweetness and enhances the overall richness of the soup.