This warm soup combines rich wild mushrooms, sweet caramelized onions, and healthy kale. It’s like a cozy hug in a bowl, perfect for chilly days!
When I make this soup, my kitchen fills with such a lovely smell that I can’t help but smile. I love pairing it with crusty bread for a meal that feels special and comforting!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing due to its flavor and healthy fats. If you prefer, you can use avocado oil or even butter for a richer taste.
Onions: Sweet or yellow onions are perfect for caramelizing, but if you have red onions on hand, they can work too. Just keep in mind they add a bit more color and sweetness.
Wild Mushrooms: Shiitake, cremini, and porcini add depth to the soup. If wild mushrooms are tough to find, button mushrooms are a decent substitute. You can even mix in dried mushrooms for added flavor; just soak them in water first.
Kale: For a different green, you can use spinach or Swiss chard. Both will wilt nicely into the soup and provide a similar texture.
Heavy Cream: This adds richness but can easily be replaced with coconut milk for a dairy-free option. You can also skip it altogether for a lighter soup.
How Do I Caramelize Onions Perfectly?
Caramelizing onions is essential for this soup, as they bring a wonderful sweetness and depth of flavor. Here’s how to get it right:
- Start with a large pot over medium heat, and add your olive oil.
- Once hot, add the thinly sliced onions and stir to coat them in the oil.
- Cook them slowly for about 10-15 minutes, stirring occasionally. If they start to burn, lower the heat.
- Look for a deep golden brown color; that’s the sweet spot! Patience is key here.
Once ready, they’ll make all the difference in your soup’s flavor profile!
How to Make Wild Mushroom, Caramelized Onion and Kale Soup?
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 3 cups wild mushrooms (shiitake, cremini, and porcini), sliced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 cups kale, chopped (stems removed)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream (optional for a creamy version)
- Fresh parsley or chives for garnish
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prepare and 35 minutes to cook, making a total of around 50 minutes. It’s a great way to enjoy a delicious and nutritious meal without too much fuss!
Step-by-Step Instructions:
1. Caramelize the Onions:
In a large pot, heat the olive oil over medium heat. Once hot, add the thinly sliced onions. Stir them occasionally and let them sauté for about 10-15 minutes. You want them to become caramelized and golden brown—this step adds amazing flavor to your soup!
2. Sauté the Mushrooms:
Once the onions are nicely caramelized, add the sliced wild mushrooms to the pot. Cook them for another 5-7 minutes, stirring occasionally, until they soften and get lightly browned. This will enhance their lovely, earthy flavor.
3. Add Garlic for Flavor:
Next, stir in the minced garlic and cook for about one minute. You’ll know it’s ready when your kitchen starts smelling wonderful!
4. Create the Soup Base:
Pour in the vegetable broth and add the dried thyme, dried rosemary, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to let it simmer for about 20 minutes. This will help all those flavors meld together beautifully.
5. Add the Kale:
After simmering, add the chopped kale to the pot. Stir it in and let it cook for an additional 5 minutes, just until it’s wilted and tender. This adds a lovely color and loads of nutrients!
6. Make It Creamy (Optional):
If you’d like a richer soup, stir in the heavy cream now. Heat it through gently, but be careful not to let it boil. This gives your soup a nice, creamy texture!
7. Serve and Enjoy:
Give the soup a taste and adjust any seasonings if needed. Serve it hot, garnished with fresh parsley or chives. Enjoy your delicious wild mushroom, caramelized onion, and kale soup!
Can I Use Different Types of Mushrooms for This Soup?
Absolutely! While this recipe calls for wild mushrooms like shiitake, cremini, and porcini, you can use any mushrooms you have on hand, such as button or portobello mushrooms. Just keep in mind that different mushrooms will bring varying flavors and textures to the soup.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half, coconut milk, or a cashew cream (just blend soaked cashews with water until smooth). This will still give you a rich flavor without the heaviness of cream.
Can I Make This Soup Vegan?
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, you can warm it gently on the stove over low heat, adding a splash of broth if it thickens too much. If you want to freeze it, make sure to leave out the cream before freezing, as it may separate when thawed.
