When the weather dips, and the house suddenly feels like it could use a warm hug, nothing beats a steaming bowl of wild mushroom, caramelized onion and kale soup. This isn’t your average weeknight soup—it’s earthy, slightly sweet, creamy without being heavy, and nourishing in every way. It’s the kind of recipe that makes you pause mid-spoonful and think, “Oh wow, this is good.”
As a mom of three, I need recipes that check three boxes: wholesome, flavorful, and easy to make. And let me tell you, this one’s a keeper. I first made it on a chilly Texas evening when my kids insisted on grilled cheese for dinner. While they dunked their sandwiches, I happily savored my bowl of soup that felt like it belonged in a little countryside café.
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Why You’ll Love This Wild Mushroom, Caramelized Onion and Kale Soup
- It’s simple but feels gourmet. Just a handful of fresh ingredients create bold, rich flavors.
- Naturally creamy. A splash of coconut milk makes it luscious without the heaviness of cream.
- Good-for-you greens. Kale adds a hearty bite and loads of nutrients.
- Flexible. Works beautifully with either chicken or vegetable broth.
👉 If cozy soups are your thing, you’ll also love my Broccoli Cheddar Soup with Shells for a cheesy, family-friendly option.
What Does Wild Mushroom, Caramelized Onion and Kale Soup Taste Like?
This soup is the definition of earthy comfort. The caramelized onions bring a sweet depth, while the wild mushrooms add a woodsy richness. Kale balances everything with its fresh, slightly bitter bite, and the coconut milk ties it all together with silky smoothness. Every spoonful feels grounding and satisfying—like a walk in the forest after rain, but in edible form.
Ingredients You’ll Need for Wild Mushroom, Caramelized Onion and Kale Soup
When it comes to making this wild mushroom, caramelized onion and kale soup, the ingredients truly do the heavy lifting. Each one plays an important role in building that earthy, slightly sweet, and creamy flavor we all crave in a cozy bowl of soup. Here’s what you’ll need and why it matters:
- Extra Virgin Olive Oil (2 Tbsp): The base of the recipe. Olive oil helps the onions caramelize into golden sweetness while adding a subtle richness.
- Sweet Organic Onion (1 large, sliced ½” thick): Slowly cooking the onion until it caramelizes is what gives this soup its irresistible depth. A sweet onion works best because it balances the earthy mushrooms beautifully.
- Garlic (4 cloves, minced): Garlic brings warmth and boldness, enhancing the natural flavors of the mushrooms and kale.
- Sea Salt or Pink Salt (1 tsp): Salt ties everything together and helps release the moisture from mushrooms as they cook.
- Cracked Black Pepper (½ tsp): A little kick of spice balances the creaminess of the coconut milk.
- Shiitake Mushrooms (2 cups, whole): These mushrooms add an unmistakable umami flavor that makes the broth rich and savory. Their chewy texture also makes each bite satisfying.
- Baby Bella or Cremini Mushrooms (2 cups, sliced): Slightly milder than shiitake, they round out the mushroom flavor and soak up the caramelized onion broth perfectly.
- Organic Chicken or Vegetable Broth (4 cups, gluten-free): The backbone of the soup. Use vegetable broth to keep it vegan, or chicken broth for a heartier flavor.
- Organic Kale (2 cups, chopped into bite-sized pieces): Kale adds a hearty texture and a nutrient boost. It doesn’t get soggy like spinach, so you’ll enjoy its gentle chew in every spoonful.
- Coconut Milk or Coconut Cream (½ cup): The secret ingredient for creaminess. Coconut milk softens the earthy edges of the mushrooms and kale while giving the broth a luxurious feel.
✨ If you love creamy soups with bold flavors, you might also enjoy my Vegan Cheeseburger Soup—another reader favorite that’s hearty and plant-based!
How to Make Wild Mushroom, Caramelized Onion and Kale Soup
Making this wild mushroom, caramelized onion and kale soup is easier than it looks, but the flavors will have everyone thinking you spent hours in the kitchen. Follow these step-by-step directions and you’ll have a pot of cozy, nourishing soup ready in under an hour.
Step 1: Heat the oil and start the onions
- Place a large soup pot or Dutch oven over medium heat. Add the extra virgin olive oil and let it warm until it shimmers.
- Add the sliced sweet onion and stir to coat in the oil.
- Cook slowly for 10–15 minutes, stirring every few minutes, until the onions soften and take on a golden-brown color.
👉 This is where the “caramelized” magic happens. Don’t rush this step—the sweetness of the onions is what sets this soup apart.
Step 2: Build the flavor base with garlic and mushrooms
- Once the onions are caramelized, stir in the minced garlic, salt, and cracked black pepper.
- Immediately add the shiitake mushrooms and baby bella mushrooms.
- Sauté everything for another 8–10 minutes until the mushrooms are tender, slightly golden, and have released their juices.
Pro Tip: Mushrooms love space! If your pot feels crowded, cook them in two batches for better browning.
Step 3: Pour in the broth and simmer
- Carefully pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
- Stir well to scrape up all those delicious caramelized bits from the bottom of the pot.
- Add the kale, then reduce the heat to low. Cover the pot and let it simmer gently for 20 minutes.
During this time, the flavors will meld into a rich, earthy broth with that subtle sweetness from the caramelized onions.
Step 4: Stir in the creamy finish
- After simmering, stir in the coconut milk or coconut cream. This will turn your soup from good to absolutely dreamy.
- Taste and adjust with more salt or pepper if needed.
Step 5: Serve and enjoy
- Ladle the soup into bowls while it’s hot.
- Add a sprinkle of fresh herbs (like parsley or thyme) if you want an extra pop of freshness.
- Pair with a slice of crusty bread, or go classic and serve alongside a simple grilled cheese sandwich.
And just like that, you’ve made a pot of wild mushroom, caramelized onion and kale soup that feels gourmet but was surprisingly simple to pull together.
👉 If hearty soups are your love language, check out my Creamy Potato Hamburger Soup next—it’s comfort food in its coziest form!
Tips and Tricks for Perfect Wild Mushroom, Caramelized Onion and Kale Soup
- Don’t rush the onions. Caramelization is key! Low and slow is the name of the game.
- Mix your mushrooms. A combo of shiitake and baby bella gives depth, but feel free to toss in oyster or chanterelle mushrooms if you spot them at the market.
- Coconut milk tip. Use full-fat for creaminess, but light coconut milk works if you want a lighter soup.
- Serving idea. A slice of crusty sourdough is the ultimate sidekick for this bowl.
- Storage. Keeps in the fridge up to 4 days and freezes well for 2–3 months.
Storage for Wild Mushroom, Caramelized Onion and Kale Soup
Cool the soup completely before storing in airtight containers. Refrigerate for up to 4 days. To reheat, warm gently on the stovetop. This soup also freezes beautifully—just thaw overnight in the fridge before reheating.
FAQs
Can I make this vegan?
Yes! Simply use vegetable broth and coconut milk.
Can I use spinach instead of kale?
You can, but spinach wilts much faster and won’t add the same hearty texture.
What’s the best mushroom for this soup?
A mix of shiitake and cremini gives great balance, but almost any wild mushroom works.
Conclusion
If you’re craving something cozy, nourishing, and downright delicious, this wild mushroom, caramelized onion and kale soup will hit the spot. It’s proof that wholesome ingredients and simple steps can create something that feels truly special. Try it for dinner this week, and don’t forget to tag me—I love seeing your kitchen creations!
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Print
Wild Mushroom, Caramelized Onion and Kale Soup: A Creamy, Healthy Favorite
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Plant-Based
- Diet: Vegan
Description
This Wild Mushroom, Caramelized Onion and Kale Soup is rich, earthy, and nourishing — packed with deep umami flavor from mushrooms, sweet caramelized onions, and creamy coconut milk. A cozy, plant-forward bowl perfect for any season.
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 shiitake 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
Instructions
1. In a large pot, heat the olive oil over medium heat and add the sliced onions.
2. Sauté the onions until golden brown and caramelized, about 10–15 minutes.
3. Add minced garlic, salt, pepper, and mushrooms to the pot. Continue to cook until mushrooms are softened and golden.
4. Pour in the broth and bring the mixture to a boil.
5. Add chopped kale, reduce heat to low, and cover. Simmer for 20 minutes.
6. Stir in coconut milk or coconut cream and mix well.
7. Taste and adjust seasoning with additional salt and pepper as needed.
8. Serve warm and enjoy.
Notes
For deeper flavor, try using a mix of wild mushrooms such as oyster, maitake, or chanterelle. This soup is dairy-free and can easily be made vegan using vegetable broth. Serve with rustic bread or a side salad for a complete meal.
