Description
This Wild Mushroom, Caramelized Onion & Kale Soup is earthy, rich, and comforting. With deeply caramelized onions, hearty mushrooms, and nutrient-packed kale, this soup is a cozy and nourishing dish for any time of the year! Perfect for cold evenings and great for meal prep
Ingredients
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For the Caramelized Onions:
- 2 tbsp butter
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp balsamic vinegar (optional, for depth)
For the Soup:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lb wild mushrooms (cremini, shiitake, oyster, or chanterelles), sliced
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp smoked paprika (optional, for depth)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 4 cups vegetable or chicken broth
- 1 cup water (or more for desired consistency)
- ½ cup heavy cream (or coconut milk for dairy-free)
- 2 cups chopped kale (stems removed)
- ½ cup grated Parmesan cheese (optional, for serving)
Instructions
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Caramelize the Onions:
In a large pot, melt butter and olive oil over medium-low heat. Add sliced onions, salt, and black pepper. Cook slowly, stirring occasionally, until onions turn deep golden brown (about 30 minutes). Stir in balsamic vinegar (if using) and cook for another minute. Remove onions from the pot and set aside. -
Sauté the Mushrooms & Build the Soup:
In the same pot, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add mushrooms, thyme, smoked paprika, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until mushrooms are browned and softened. Pour in broth and water, scraping up any browned bits from the bottom. Bring to a gentle simmer and cook for 10 minutes. -
Add Kale & Finish the Soup:
Stir in the caramelized onions and chopped kale. Let simmer for 5 minutes, until the kale is tender. Pour in heavy cream and stir to combine. -
Serve & Enjoy!
Taste and adjust seasoning as needed. Ladle into bowls and top with Parmesan cheese and a drizzle of olive oil. Serve hot!
Notes
- If you’re looking for a dairy-free version, substitute heavy cream with coconut milk.
- You can make the soup ahead of time and reheat it for an easy meal later.
- Feel free to add more vegetables like carrots or potatoes to make it heartier.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg