Wild Mushroom, Caramelized Onion And Kale Soup Recipe

I love how this soup combines sweet, caramelized onions with earthy mushrooms and vibrant kale. Every spoonful feels like a warm, nutrient-packed hug – perfect comfort food for cooler days. The blend of herbs and tangy balsamic makes it both satisfying and wholesome, totally aligned with my healthy, flavorful lifestyle.

I love making this Wild Mushroom, Caramelized Onion And Kale Soup on chilly evenings when i need a healthy and filling comfort meal. I use 2 tbsp olive oil to slowly caramelize 3 large onions until they get real sweet.

Then, i add 1 lb wild mushrooms, like cremini or shiitake, along with 4 garlic cloves to bring out all the amazing flavors. My broth is made with 6 cups vegetable broth and 2 cups water, which gives the soup a nice, light base.

I mix in 4 cups chopped kale and a bit of thyme for an extra boost of nutrients and antioxidants. Its a gluten-free, dairy-free dish that fits well with paleo and keto diets.

I also love how it fits into my collection of soup recipes, like a yummy mushroom chowder soup or no dairy soup recipes, and its great for soup storage ideas for later use.

Why I Like this Recipe

I really dig this recipe for a few reasons:

1. I love how the caramelized onions bring out a natural sweetness that makes the soup taste so rich and comforting.
2. I appreciate that it’s packed with nutritious ingredients like wild mushrooms and kale, so I feel like I’m eating something healthy.
3. I like that it’s super versatile – it’s gluten-free, dairy-free, Paleo and keto friendly so I know it works for everyone.
4. I enjoy making extra because the flavors continue to get better, and reheated leftovers feel just as cozy on a chilly day.

This paleo mushroom onion and kale soup is more than just a meal, its like a bowl of comfort food that fills me up and makes me feel good. The sweet onions, earthy mushrooms, and the fresh taste of kale come together in a way that’s really satisfying even if it might seem simple. It’s really balanced in flavor and good for you too, which is something i appreciate on cooler days when i need something warming and nutritious. I usually make extra, cuz honestly i can never get enough of that amazing taste later on.

Ingredients

• Olive oil: Offers healthy fats aiding absorption, giving a smooth, luxurious texture to the broth.
• Onions: When caramelized become sweet and rich, enhancing the soup’s depth and aroma.
• Wild mushrooms: Earthy and savory, loaded with fiber, adding a unique meaty texture.
• Kale: Packed with vitamins, provides crunch and balances flavors with its mild bitterness.
• Garlic: Adds savory depth and a hint of spice, boosting flavor naturally.
• Vegetable broth: Rich, hearty base that ties all flavors together for a comforting meal.
• Thyme: Infuses a fragrant, herbal note, uplifting the overall taste profile of the soup.

Ingredient Quantities

• 2 tbsp olive oil
• 3 large onions, thinly sliced (they get real sweet when caramelized)
• 1 lb wild mushrooms (like cremini, shiitake, or a mix), cleaned and roughly sliced
• 4 garlic cloves, minced
• 6 cups vegetable broth
• 2 cups water
• 4 cups chopped kale (remove the tough stems)
• 1 tsp dried thyme or 1 tbsp fresh thyme
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (optional, but adds a nice tang)

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat and add the 3 thinly sliced onions. Let them cook for about 15 to 20 minutes, stirring every now and then until they become soft and really caramelized.

2. Toss in the 1 lb of wild mushrooms and 4 minced garlic cloves. Cook them together with the onions for about 5 to 8 minutes until the mushrooms start to soften.

3. Pour in the 6 cups of vegetable broth and 2 cups of water to the pot.

4. Sprinkle in 1 tsp dried thyme (or 1 tbsp fresh thyme), and season with salt and pepper to taste.

5. Bring the soup to a simmer, then lower the heat and let it cook for another 10 minutes so all the flavors can blend nicely.

6. Mix in the 4 cups of chopped kale, making sure to remove the tough stems first, and let it cook for about 5 minutes until the kale is tender.

7. If you like a little tang, stir in 1 tbsp balsamic vinegar at this point.

8. Give the soup a good taste and adjust the seasonings by adding extra salt or pepper if needed.

9. Serve it warm and enjoy your comforting bowl of delicious paleo mushroom onion and kale soup.

Equipment Needed

1. A large heavy pot (or dutch oven) for sautéeing and simmering the soup
2. A chef knife for slicing the onions, mushrooms, and mincing the garlic
3. A cutting board for prepping all the veggies
4. Measuring spoons and cups for the olive oil, broth, water, thyme, and balsamic vinegar
5. A wooden spoon (or any heat resistant stirring spoon) to mix everything in the pot
6. A soup ladle for serving the finished soup

FAQ

• Q: How long does it take to caramelize the onions?
  A: It usually takes about 25-30 minutes over medium-low heat. You gotta stir often to avoid burning.
• Q: Can I swap kale for another green?
  A: Sure thing! You can use spinach or Swiss chard, but kale holds up better in longer cooking times.
• Q: Do I have to use wild mushrooms?
  A: Not at all, you can use any mushrooms you like but wild mushrooms give it a stronger flavor.
• Q: Can i freeze this soup?
  A: Yes, you can freeze it in an airtight container up to 2 months. Just be aware that the kale might get a little mushy when reheated.
• Q: What’s the purpose of balsamic vinegar?
  A: It adds a tangy sweetness that helps balance out the rich flavors from the caramelized onions and mushrooms.

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

• If you don’t have olive oil, you can swap it with canola oil or even a bit of butter for a different flavor
• If the recipe calls for sweet large onions and you dont have them, try using red onions or even shallots since they caramelize nicely too
• Not finding wild mushrooms? Button or portobello mushrooms work pretty well in this recipe
• Vegetable broth can be replaced with chicken broth if you’re not strictly vegetarian, or even a mix of water and bouillon cubes
• If you dont have kale, spinach or Swiss chard can be a solid alternative

Pro Tips

1. When you’re caramelizing the onions try to be patient. Cook them low and slow so they really get sweet and don’t burn if you stir them every now and then.

2. For the mushrooms, make sure not to crowd the pan. If they’re too close they tend to steam rather than brown which can make the soup watery.

3. Always taste your soup after adding the vinegar and let it simmer for a bit longer. This way you can adjust the salt and pepper exactly how you like it.

4. Take a little extra care with the kale by removing the tough stems before chopping. It makes a big difference in both texture and taste of the final dish.