Wild Mushroom Caramelized Onion Kale Soup Recipe

I just whipped up this wild mushroom kale soup and honestly it blew my mind how the slow-cooked onions, garlic, and that little splash of white wine came together to make the coziest and most flavor-packed dish ever even on the most chill days.

I love my wild mushroom, caramelized onion and kale soup. I like how the flavors of fresh mushrooms, onions, garlic and thyme burst out when sautéed in olive oil.

I then stir in chopped kale with vegetable broth and a splash of white wine, finishing with salt and pepper for a tasty meal.

Ingredients

• Wild mushrooms: Earthy fungus that fill the soup with umami, low-calorie and fiber rich.
• Onions: Sweet when caramelized, they add depth and natural sugars to the broth.
• Garlic: Punchy flavor that boosts taste and also gives immune benefits.
• Kale: Nutritious leafy green, packed with vitamins, fiber and a hearty texture.
• Thyme: A fresh herb that ups the flavor factor with a subtle aromatic boost.
• Olive oil: Adds richness and helps to fry ingredients nicely for extra flavor.
• Vegetable broth: A light, savory liquid that binds all flavors together in the pot.
• White wine: Provides a fruity acidity to lift flavors and enhance the taste.
• Salt and Pepper: Simple seasonings that bring out each ingredient’s natural flavor.

Ingredient Quantities

• 1 lb wild mushrooms, cleaned and sliced
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 cups chopped kale, stems removed
• 4 cups vegetable broth
• 1/4 cup dry white wine (optional)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 tbsp olive oil or butter
• Salt to taste
• Pepper to taste

How to Make this

1. Heat 2 tbsp olive oil or butter in a big pot over medium heat.

2. Add the 2 thinly sliced onions. Cook them slowly until they get really soft and caramelized, about 10-12 minutes.

3. Toss in the 3 minced garlic cloves and stir for another minute so they dont burn.

4. Put in the 1 lb sliced wild mushrooms and let them cook until they are tender and losing much of their moisture.

5. Sprinkle in 1 tbsp fresh thyme leaves (or 1 tsp dried thyme) along with salt and pepper to taste.

6. If you wanna add a little tang, pour in the 1/4 cup dry white wine and stir, letting it reduce for a minute.

7. Stir in the 4 cups vegetable broth and bring the whole mix to a low simmer.

8. Add 2 cups chopped kale (remove the stems) into the pot and cook until the kale is wilted, about 5-7 minutes.

9. Give it a taste to adjust salt and pepper if needed, then remove from heat and serve hot.

Equipment Needed

1. A large pot or Dutch oven to cook all the ingredients
2. A chef’s knife for slicing onions, mushrooms, garlic, and kale
3. A cutting board to safely chop your veggies
4. Measuring spoons for the olive oil, thyme, salt, and pepper
5. A measuring cup for the vegetable broth and white wine
6. A wooden spatula or large spoon for stirring the mix on medium heat
7. A stove to heat and simmer the recipe

FAQ

• Can I swap out the wild mushrooms for another type?
  Yeah, you can use button, cremini, or even portobello mushrooms if wild mushrooms are hard to find. Just keep in mind different mushrooms might have a bit different taste.
• How do I know when my onions are caramelized?
  You should cook the onions slowly until they turn brown and soft. It might take about 20 minutes, so keep stirring so they dont burn.
• Can I make this soup vegan?
  Sure thing, just use olive oil instead of butter and make sure that any additional ingredients you add to the soup are vegan friendly.
• What if I dont have dry white wine?
  No worries, you can simply leave it out. The wine just adds a little extra acidity and flavor, but the soup will still taste amazing without it.
• How do I store and reheat leftovers?
  Let the soup cool completely then store it in an airtight container in the fridge for up to 3 days. Reheat in a pot over medium heat, stirring occasionally until heated through.
• Can I add some extra garnish to the soup?
  Yup! Consider topping it with a drizzle of olive oil, a sprinkle of extra thyme, or even some toasted bread croutons for a nice crunch.

Wild Mushroom Caramelized Onion Kale Soup Recipe Substitutions and Variations

• Wild mushrooms: You can use a mix of cremini and shiitake if you can’t find wild mushrooms.
• Dry white wine: Try swapping it for a splash of apple cider vinegar diluted with a bit of water.
• Vegetable broth: If you’re out, chicken broth or even water with a bouillon cube works well.
• Kale: Baby spinach or Swiss chard can be used instead if kale isn’t available.
• Olive oil or butter: Coconut oil or ghee are good alternative fats for cooking.

Pro Tips

1. One thing i noticed is that you gotta really take your time caramelizing the onions. Even though it takes like 10-12 minutes, letting them get super soft really builds up the flavor and makes your soup taste richer.

2. When you add the garlic, watch out so it doesn’t burn. I usually toss it in after the onions are cooked and stir a bit quickly. If it burns, it gives a bitter taste which ruins the whole thing.

3. A neat trick with mushrooms is to cook them over a steady medium heat so they release their moisture slowly. If you cook ’em too fast, you’ll end up with extra water and not much flavor, so take your time.

4. Also, if youre using white wine, letting it reduce for a minute really helps concentrate the flavors. Make sure you use a wine you like sipping, because if it’s off, it messes up the soup.