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. 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
- Serving Size: 1 bowl
- Calories: 280kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 20mg