Wild Mushroom, Caramelized Onion and Kale Soup
Wild Mushroom, Caramelized Onion & Kale Soup in coconut cream—rich, savory, and plant-packed. Perfect for cozy or clean meals!
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large sweet onion sliced into ~½-inch rings
- 4 garlic cloves minced
- 1 tsp sea salt or pink salt
- ½ tsp freshly cracked black pepper
- 2 cups whole shiitake mushrooms
- 2 cups sliced baby bella cremini mushrooms
- 4 cups chicken or vegetable broth use gluten-free if needed
- 2 cups roughly chopped kale leaves
- ½ cup coconut milk or coconut cream
Instructions
Step 1: Caramelize the Onions
- In a large soup pot, warm the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until the onions turn golden brown and deeply sweet, about 10–15 minutes.
Step 2: Add Mushrooms & Garlic
- Stir in minced garlic, salt, and pepper. Add all mushrooms and continue cooking until they soften and start to brown—another 5–7 minutes. This develops rich umami flavor.
Step 3: Add Broth & Kale
- Pour in the broth and bring the mixture to a boil. Add chopped kale, then reduce heat to low and simmer, covered, for 20 minutes. This melds the flavors and makes the kale tender.
Step 4: Finish with Coconut Milk
- Stir in coconut milk or cream, then taste and adjust seasoning if needed. Let it heat through for another minute or two. Serve hot and comforting.