Description

This hearty wild mushroom soup features a medley of earthy mushrooms, sweet caramelized onions, and vibrant kale for a comforting, nourishing meal. It’s easy to make, flexible for dietary needs, and perfect for cozy dinners or impressing guests.

Ingredients

Scale

2 tablespoons olive oil
2 tablespoons unsalted butter (or vegan butter)
2 large yellow onions, thinly sliced
4 garlic cloves, minced
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
1 pound mixed wild mushrooms (shiitake, cremini, oyster, chanterelle, or baby bella), cleaned and sliced
Optional: 1/2 ounce dried porcini or morels, soaked in 1 cup hot water, liquid reserved
4 cups curly kale, ribs removed and leaves roughly chopped
6 cups low-sodium vegetable broth
Optional: 1/4 cup dry sherry or white wine
1/4 cup heavy cream or coconut cream (optional)
2 tablespoons chopped fresh parsley (for garnish)
Fresh cracked black pepper, to taste

Instructions

Wipe mushrooms clean with a damp paper towel and slice as needed. Remove kale ribs and roughly chop leaves. If using dried mushrooms, soak in 1 cup hot water for 20 minutes, then drain and reserve the soaking liquid.
Heat olive oil and butter in a large heavy-bottomed pot over medium-low heat. Add sliced onions and 1 teaspoon salt. Stir every few minutes, lowering heat if browning too fast, and cook until deep golden brown and very soft (20–25 minutes).
Stir in minced garlic and thyme. Cook for about 2 minutes until fragrant. Optionally, add a splash of wine and let it cook off.
Add all prepared mushrooms (fresh and soaked dried). Cook over medium heat, stirring occasionally, until softened and golden (8–10 minutes). Add a splash of broth if mushrooms start sticking.
If using, pour in sherry or white wine. Let bubble for a minute, scraping up any browned bits. Add reserved mushroom soaking liquid (if using), vegetable broth, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes. Taste and adjust seasoning.
Stir in chopped kale. Simmer for 5 minutes, until kale is bright green and tender but not mushy.
Turn off heat. For extra creaminess, swirl in cream or coconut cream if desired. Ladle into bowls, garnish with fresh parsley and black pepper, and serve hot.

Notes

For best flavor, take your time caramelizing the onions. Use a mix of mushrooms for depth, and don’t skip dried porcini if available. Make it vegan by using olive oil instead of butter and coconut cream instead of dairy. Soup thickens as it sits; add broth to thin if needed. Leftovers taste even better the next day and freeze well.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: About 1 1/2 cups
Calories: 180
Sugar: 6
Sodium: 600
Fat: 7
Saturated Fat: 2
Carbohydrates: 23
Fiber: 5
Protein: 7

Keywords: wild mushroom soup, caramelized onion, kale, vegetarian soup, gluten-free soup, comfort food, easy dinner, healthy soup, vegan option, cozy recipes