Wild Mushroom, Caramelized Onion and Kale Soup
Rich and savory Wild Mushroom, Caramelized Onion and Kale Soup in coconut cream, perfect for cozy meals.
Equipment
- large soup pot
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 large sweet onion sliced into ~½-inch rings
- 4 garlic cloves minced
- 1 teaspoon sea salt or pink salt
- ½ teaspoon 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 kale leaves roughly chopped
- ½ cup coconut milk or coconut cream
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2mg
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