Wild Mushroom, Caramelized Onion and Kale Soup
A comforting and nutritious soup featuring rich wild mushrooms, sweet caramelized onions, and vibrant kale, perfect for any day of the week.
Ingredients
Cooking Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large sweet onion, sliced 1/2 inch thick
- 4 cloves garlic, finely chopped
- 1 teaspoon sea salt or pink salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cups whole shiitake mushrooms, stems removed (about 6 ounces)
- 2 cups baby bella or cremini mushrooms, sliced (about 6 ounces)
- 4 cups organic chicken broth or vegetable broth, gluten-free
- 2 cups loosely chopped kale leaves, stems removed (about 4 ounces)
- 1/2 cup coconut milk or coconut cream
Instructions
Preparation
- In a large 4-6 quart pot, heat the extra-virgin olive oil over medium heat until shimmering.
- Add the sliced sweet onion to the pot. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 25-30 minutes.
- Stir in the finely chopped garlic, sea salt, and freshly cracked black pepper. Cook for an additional 1-2 minutes until the garlic is fragrant.
- Add the shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot. Cook while stirring occasionally for 5-7 minutes until the mushrooms soften and begin to turn golden.
- Pour in the chicken or vegetable broth and stir to combine. Bring the mixture to a boil.
- Once boiling, add the chopped kale leaves into the pot. Reduce the heat to low, cover, and let it simmer for about 20 minutes.
- Uncover and stir in the coconut milk or coconut cream. Heat through for an additional 2-3 minutes. Before serving, taste and adjust seasoning with more salt and pepper if needed.
Notes
For a smoother texture, consider blending part of the soup using an immersion blender. You can also add a pinch of red pepper flakes if you prefer some heat. Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months.