Description
This Wild Mushroom, Caramelized Onion, and Kale Soup is hearty, earthy, and full of comforting flavors. The combination of caramelized onions, tender kale, and savory wild mushrooms creates a warming and nutritious soup perfect for any season. A rich, flavorful blend of vegetables and earthy mushrooms makes this soup both satisfying and nourishing.
Ingredients
Scale
For the Caramelized Onions:
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar (optional, for faster caramelization)
- Pinch of salt
For the Soup:
- 2 tablespoons butter (or olive oil for vegan)
- 3 garlic cloves, minced
- 8 ounces wild mushrooms (shiitake, cremini, or oyster), sliced
- 1 teaspoon thyme (fresh or dried)
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/4 cup dry white wine (optional)
- 6 cups vegetable or chicken broth
- 2 cups kale, stems removed and leaves chopped
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Salt and pepper, to taste
Optional Garnishes:
- Crusty bread or croutons
- Grated Parmesan or nutritional yeast
- Chopped fresh parsley
Instructions
- Caramelize the Onions:
- Heat olive oil in a large skillet over medium-low heat.
- Add the sliced onions, pinch of salt, and sugar (if using).
- Cook, stirring occasionally, for 20-25 minutes, or until the onions are golden brown and caramelized.
- Remove from heat and set aside.
- Sauté the Mushrooms:
- In a large pot, melt butter (or heat olive oil) over medium heat.
- Add the garlic and sauté for 1 minute, until fragrant.
- Add the mushrooms, thyme, and smoked paprika (if using).
- Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Deglaze the pot with white wine (if using), scraping up any browned bits. Allow the wine to simmer for 2 minutes.
- Build the Soup:
- Add the caramelized onions and broth to the pot with the mushrooms.
- Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Stir in the kale and cook for another 5 minutes, until the kale is tender.
- Add Creaminess (Optional):
- If using heavy cream or coconut milk, stir it in during the last 2 minutes of cooking.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with crusty bread, grated Parmesan, or fresh parsley.
- Serve warm and enjoy!
Notes
- For a vegan version, use olive oil instead of butter and coconut milk for creaminess.
- To make this soup gluten-free, ensure the broth you use is gluten-free.
- This soup stores well in the refrigerator for up to 3-4 days or freezes for up to 3 months.
- You can swap kale for spinach or Swiss chard for a different green.
- If you prefer a smoother texture, you can blend part of the soup before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3 g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4 g
- Cholesterol: 15mg