Wild Mushroom, Caramelized Onion and Kale Soup

Why You’ll Love This Recipe

I absolutely love this soup because it’s rich in flavor and so incredibly nourishing. The combination of the earthy, umami-packed mushrooms with the sweetness of the caramelized onions creates a beautiful balance, while the kale adds a nice bite and nutritional boost. The coconut milk or cream gives the soup a creamy texture, making it feel indulgent without the heaviness of traditional creamy soups. This is one of those recipes that’s perfect for any season, but especially as the weather cools down, it’s like a warm, comforting hug in a bowl. Plus, it’s incredibly versatile and easy to prepare!

Ingredients

2 Tbsp extra virgin olive oil

1 sweet organic onion, sliced to about ½” thickness

4 cloves garlic, minced

1 tsp pink or sea salt

½ tsp cracked pepper

2 cups shitake mushrooms, whole

2 cups sliced baby bella or cremini mushrooms

4 cups chicken or vegetable broth (organic and gluten-free)

2 cups organic kale, roughly chopped into bite-sized pieces

½ cup coconut milk or coconut cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté until golden brown, about 10-15 minutes.

Add the minced garlic, salt, and pepper to the pot, and stir for a minute or two until fragrant.

Add the mushrooms to the pot and continue cooking until they soften and turn golden.

Pour in the chicken or vegetable broth and bring the mixture to a boil.

Once boiling, add the chopped kale and stir. Lower the heat and let the soup simmer, covered, for about 20 minutes.

Stir in the coconut milk or coconut cream, and adjust the seasoning with additional salt and pepper if desired.

Servings and Timing

This recipe makes about 4 servings and takes approximately 45 minutes to prepare, including cooking time.

Variations

Vegan Version: Use vegetable broth and coconut milk/cream to keep it vegan.

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.

Mushroom Variety: Feel free to swap in different varieties of mushrooms like oyster, portobello, or maitake for even more depth of flavor.

Add Protein: For a heartier version, add some shredded chicken or tofu for extra protein.

Storage/Reheating

This soup stores well in an airtight container in the fridge for up to 4 days. If you’d like to freeze it, let it cool completely and store it in a freezer-safe container for up to 3 months. To reheat, simply warm it over medium heat on the stove until it’s hot, or microwave in 1-minute intervals, stirring between.

FAQs

How can I make this soup spicier?

To add some heat, try adding a pinch of red pepper flakes or a small diced jalapeño pepper along with the garlic and onions.

Can I make this soup ahead of time?

Yes! This soup actually tastes better the next day as the flavors continue to develop. You can make it up to 3 days in advance and store it in the fridge.

Can I use other greens instead of kale?

Absolutely! You can substitute kale with spinach, swiss chard, or even arugula if you prefer. Just add them at the end of cooking, as they don’t require as long to wilt.

Is this soup suitable for a paleo or keto diet?

Yes, this soup is both paleo and keto-friendly! It’s low in carbs and uses coconut milk for a creamy texture, making it perfect for these diets.

Can I freeze this soup?

Yes, this soup freezes very well! Just let it cool completely and store it in a freezer-safe container. It will stay good for about 3 months in the freezer.

Conclusion

This wild mushroom, caramelized onion, and kale soup is not only a delicious and comforting meal but also a healthy and versatile option for various dietary preferences. Whether you’re enjoying it for lunch, dinner, or even freezing some for later, it’s a soup that’s sure to satisfy. With its rich, earthy flavors and creamy texture, it’s the kind of dish that can easily become a staple in your kitchen. I definitely recommend giving it a try!

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