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

Cook Mode Prevent your screen from going dark

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.