Wild Mushroom, Caramelized Onion And Kale Soup Recipe

I love how this soup effortlessly blends earthy wild mushrooms with rich caramelized onions and nutrient-packed kale, accented by thyme and a splash of balsamic vinegar for a tangy twist. This recipe is my ultimate comfort food fix that delivers deep flavor and wholesome vibes in every delicious, satisfying bowl.

I recently tried a comforting bowl of Wild Mushroom, Caramelized Onion and Kale Soup and it quickly became one of my favorite meals for cooler days. This hearty soup is packed with antioxidants that help boost your nutrition while still tasting great.

I used a mix of wild mushrooms like cremini, shiitake and oyster to create a rich, earthy flavor. Two large onions were slowly caramelized until they turned sweet and tender, which really brings out the depth in the broth.

I tossed in four cups of chopped kale for that extra nutrient punch and three cloves of garlic to boost both fragrance and health benefits. The soup is made with four cups of low-sodium chicken or veggie broth, two tablespoons of extra virgin olive oil, and a teaspoon of thyme.

For an extra kick, I sometimes add a bit of balsamic vinegar. It’s gluten free, dairy free and perfect for anyone following a Paleo or keto lifestyle.

I always recommend making extra and freezing some for later.

Why I Like this Recipe

I love this recipe for a few reasons. First, the slow-cooked caramelized onions add such a rich, sweet flavor that really sets the base for the whole soup. The sweetness from the onions mixed with the savory mushrooms and garlic creates a flavor that feels warm and comforting.

Second, I appreciate how healthy it is. With kale and a mix of mushrooms, it feels like I’m getting an awesome boost of antioxidants. It feels good knowing that even though its comfort food, it isn’t loaded with bad stuff.

Third, it’s super filling and actually really easy to make. I love that I can prepare it in one big pot and it all comes together with minimum fuss. Even if I mess up a bit with the seasoning, it still tastes great.

Lastly, the optional balsamic vinegar adds a slight tang that really mysterious lifts up the flavors. I never expected such a little ingredient could make a big difference, but it does and makes me love every spoonful more.

Ingredients

• Wild mushrooms: Rich in fiber, protein, and flavor, they give the soup an earthy taste.
• Onions: Slowly caramelized to release natural sugars and enriched with savory, deep, sweet flavor.
• Kale: Packed with vitamins, antioxidants, and fiber, it boosts nutrition and adds delightful texture.
• Garlic: Minced and stirred in, it gives the soup a bold aroma and immune benefits.
• Olive oil: Cold-pressed for rich flavor and healthy fats that add a silky finish.
• Balsamic vinegar: Optional tang that deepens flavor, adds brightness, and gives a slight, well-balanced acidity.
• Thyme: Fresh or dried, it infuses the soup with a subtle herby flavor and aroma.

Ingredient Quantities

• 1 lb mixed wild mushrooms (like cremini, shiitake, and oyster), cleaned and sliced
• 2 large onions, thinly sliced
• 4 cups chopped kale (stems removed)
• 3 cloves garlic, minced
• 4 cups low sodium chicken or veggie broth
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and black pepper, to taste
• Optional: 1 tbsp balsamic vinegar for extra depth

How to Make this

1. Heat 2 tbsp extra virgin olive oil in a big soup pot over medium heat. Add the thinly sliced onions and cook them slowly, stirring frequent, until they turn a deep caramel color, about 10-15 minutes.

2. Toss in the minced garlic and let it sizzle for just about 1 minute so it doesn’t burn.

3. Add the cleaned and sliced mixed wild mushrooms along with the fresh thyme leaves (or dried if you’re using that) and stir well. Cook this for around 5-7 minutes until the mushrooms start to soften.

4. Pour in your 4 cups low sodium chicken or veggie broth and bring it all to a gentle simmer.

5. Stir in the chopped kale (make sure you removed the stems) and let it wilt into the soup over the next few minutes.

6. If you’re using it, drizzle in the optional 1 tbsp balsamic vinegar to add a bit of tang and extra depth.

7. Season the soup with salt and black pepper to taste, then reduce the heat to low and let everything simmer together for about 10 minutes, so all the flavours really blend.

8. Taste the soup and adjust the seasoning if needed before turning off the heat.

9. Ladle the hot soup into bowls and serve immediately for a warming comfort meal.

10. Enjoy your Wild Mushroom, Caramelized Onion And Kale Soup and feel free to make extra – it’s perfect for freezing for later!

Equipment Needed

1. Big soup pot
2. Stove or another heat source
3. Chef’s knife and cutting board
4. Measuring cups and spoons
5. Stirring spoon
6. Ladle
7. Colander (for cleaning mushrooms)

FAQ

• Q: How do I know when the onions are caramelized? A: When they start to look soft and turn a deep golden brown, usually after about 15 to 20 minutes on medium low heat
• Q: Can I use other types of mushrooms? A: Yeah, you can swap in button mushrooms or even portobello, but the wild ones give it that extra earthy flavor
• Q: What if I don’t have kale? A: You can use spinach as a substitute, but kale is more hearty and holds up better during cooking
• Q: Do I need to rinse the mushrooms a lot? A: No, a quick wipe with a damp cloth works better cause mushrooms absorb water and can get soggy
• Q: Why is balsamic vinegar optional? A: It adds a little tang and depth to the soup which can make the flavors pop even more
• Q: Should I adjust the salt and pepper at the end? A: Yeah, it’s a good idea to taste and then add more salt and black pepper if needed

Wild Mushroom, Caramelized Onion And Kale Soup Recipe Substitutions and Variations

• Mixed wild mushrooms: You can sub in portobello or button mushrooms if you can’t find a good mix of wild ones
• Onions: Try switching to shallots or even leeks if you want a lighter, sweeter flavor
• Kale: Spinach works fine as well but just add it later since it cooks faster
• Garlic: If you’re out of garlic cloves, a spoonful of garlic paste is a decent substitute
• Chicken or veggie broth: You can use water with a bouillon cube or powder if you’re in a pinch

Pro Tips

1. Make sure you take your time when caramelizing the onions. It might be tempting to rush, but letting them slowly turn that deep golden brown really brings out a sweet and rich flavor that makes the soup extra tasty.

2. When adding the garlic, watch it closely so it doesn’t burn. Garlic can go from perfectly cooked to bitter pretty fast so its best to let it sizzle just enough before moving on.

3. Use a good mix of mushrooms if you can. Each type bring its own unique flavor and texture so using a variety really ups the delicious factor of the soup.

4. If you decide to use balsamic vinegar, don’t mix it in too early. Adding it right at the end helps keep that tangy kick intact without overpowering the other flavors.