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Wild Mushroom, Caramelized Onion, and Kale Soup

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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. Ideal for a cozy meal, it’s a dish that both vegetarians and meat-lovers will enjoy.

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)
  • 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 sliced onions, a 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

  • If you’re looking to make the soup vegan, be sure to use olive oil instead of butter and coconut milk instead of heavy cream.
  • Smoked paprika adds depth to the flavor, but if you prefer a milder taste, you can skip it.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors will continue to develop after a day or two.

Nutrition

Find it online: https://deliceflash.com/wild-mushroom-caramelized-onion-and-kale-soup/