Description
A comforting and flavorful Wild Mushroom, Caramelized Onion, and Kale Soup that combines rich caramelized onions, an earthy blend of shiitake and cremini mushrooms, tender kale, and creamy coconut milk for a wholesome and satisfying dish perfect for any season.
Ingredients
Scale
Soup Base
- 2 tbsp extra-virgin olive oil
- 1 large sweet onion, sliced 1/2 inch thick
- 4 cloves garlic, finely chopped
- 1 tsp sea salt or pink salt
- 1/2 tsp freshly cracked black pepper
- 2 cups whole shiitake mushrooms
- 2 cups baby bella or cremini mushrooms, sliced
- 4 cups organic chicken broth or vegetable broth, gluten-free
- 2 cups loosely chopped kale leaves
For Finishing
- 1/2 cup coconut milk or coconut cream
Instructions
- Caramelize the Onions: Heat the extra-virgin olive oil in a large pot over medium heat. Add the sliced sweet onion and sauté, stirring occasionally, until the onions are golden brown and caramelized, about 15 minutes to bring out their natural sweetness.
- Add Garlic and Seasoning: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Cook for 2 minutes until the garlic is fragrant, taking care not to burn it.
- Sauté the Mushrooms: Add the whole shiitake mushrooms and sliced baby bella or cremini mushrooms. Cook for 7 minutes, stirring occasionally, until the mushrooms soften and start to turn golden for extra flavor.
- Add Broth and Kale: Pour in the chicken or vegetable broth, stirring to combine. Bring to a boil, then add the kale leaves. Reduce heat to low, cover the pot, and simmer for 20 minutes until flavors meld and kale is tender.
- Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 2 minutes. Taste and adjust seasoning with additional salt and pepper as needed before serving.
Notes
- Use coconut cream instead of milk for a richer, creamier soup.
- For a vegan version, use vegetable broth instead of chicken broth.
- Stir frequently when caramelizing onions to prevent burning.
- Feel free to use any dark leafy greens if kale is unavailable.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
