Description
A comforting and flavorful wild mushroom, caramelized onion, and kale soup that brings together the earthiness of shiitake and baby bella mushrooms with sweet caramelized onions and nutritious kale, finished with creamy coconut milk for a velvety texture.
Ingredients
Scale
For the 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
- Sauté 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. This step brings out the natural sweetness of the onions.
- Add Garlic and Seasoning: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Continue to cook for 2 minutes until the garlic becomes fragrant, being careful not to let it burn.
- Cook Mushrooms: Add the whole shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot with the sautéed onions, garlic, and seasoning. Cook for 7 minutes, stirring occasionally, until the mushrooms are softened and begin to turn golden for extra flavor.
- Add Broth and Kale: Pour in the chicken or vegetable broth, stirring to combine with the sautéed mushroom mixture. Bring everything to a boil, then add the loosely chopped kale leaves. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes so the flavors meld and the kale becomes tender.
- Finish the Soup: Uncover the pot and stir in the coconut milk or coconut cream. Let the soup heat through for 2 minutes. Taste and season with additional salt and pepper if needed before serving.
Notes
- Use coconut cream instead of coconut milk for a richer, creamier texture.
- Vegetable broth makes the soup vegan; chicken broth is an option for non-vegetarians.
- To save time, prepare onions in advance or use pre-sliced onions, but caramelize slowly for best flavor.
- For added protein, consider topping with toasted nuts or seeds.
- Keep kale loosely chopped to prevent it from becoming too mushy during simmering.
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
