Hey y'all! If you're looking for a comforting and satisfying meal that's packed with earthy flavors, look no further than this Wild Mushroom, Caramelized Onion And Kale Soup. It's a bowl of pure comfort with a delightful mix of savory wild mushrooms, sweet caramelized onions, and nutrient-rich kale. Perfect for cozy weeknight dinners, a holiday starter, or for meal-prepping your lunches. Let's get cooking!

Wild Mushroom, Caramelized Onion And Kale Soup

Why You'll Love This

Earthy, Rich Flavor: A medley of wild mushrooms and caramelized onions delivers deep, savory goodness in every spoonful.
Nutritious & Wholesome: Loaded with vitamins, minerals, and fiber from kale and mushrooms.
Perfect for Meal Prep: Tastes even better the next day and freezes beautifully.
Satisfyingly Vegan: All the comfort of classic Soup without any dairy or animal products.
Easy to Make: Simple steps and readily available ingredients mean delicious Soup with minimal fuss.

Ingredients

3 tablespoons olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
3 cloves garlic, minced
1 pound wild mushrooms, cleaned and sliced (such as cremini, shiitake, oyster, maitake)
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon freshly ground black pepper
1 ½ teaspoons sea salt (plus more to taste)
6 cups vegetable broth
1 bunch curly kale, stems removed and leaves roughly chopped
2 tablespoons soy sauce or tamari
2 teaspoons balsamic vinegar
¼ teaspoon crushed red pepper flakes (optional)

Directions

Step 1: Caramelize the Onions

Heat olive oil in a large soup pot over medium-low heat. Add the sliced onions and sugar, and cook, stirring occasionally, until the onions are deep golden and caramelized, about 25-30 minutes.

Step 2: Sauté the Mushrooms & Aromatics

Add the garlic to the caramelized onions. Stir for 1 minute until fragrant.
Add the wild mushrooms, thyme, sage, black pepper, and salt. Increase heat to medium-high and cook, stirring often, until the mushrooms release their moisture and begin to brown, about 8-10 minutes.

Step 3: Simmer the Soup

Pour in the vegetable broth. Bring to a simmer, then reduce heat to low and cook uncovered for 12-15 minutes to let the flavors meld.

Step 4: Add the Kale & Finish

Stir in the chopped kale, soy sauce or tamari, and balsamic vinegar. Simmer for another 5-7 minutes, or until the kale is tender but still vibrant.
Taste and adjust salt or pepper as needed. If you like a bit of heat, add red pepper flakes. Serve hot!

Notes

For extra umami, add a splash of mushroom broth or a teaspoon of miso paste during simmering.
Slice mushrooms evenly to ensure perfect texture and even cooking.
If you prefer a smoother soup, use an immersion blender to partially puree before adding the kale.

Variations

Creamy Version: Stir in ½ cup coconut cream or cashew cream at the end for a luscious finish.
Hearty Grain Addition: Add ¾ cup cooked barley or farro with the broth for an even heartier soup.
Herb Swap: Substitute rosemary for sage or thyme for a different flavor twist.

Required Equipment

Large soup pot or Dutch oven
Wooden spoon
Sharp knife & cutting board
Measuring cups and spoons

Storage Instructions

Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stove or in the microwave until steaming hot.

Pairings & Serving Suggestions

Serve with crusty wholegrain bread or a slice of sourdough for dunking.
Add a sprinkle of nutritional yeast or vegan parmesan on top before serving.
Pairs beautifully with a crisp green salad or roasted root vegetables on the side.

Pro Tips

Take your time caramelizing the onions—slow and low brings out the sweetest flavor!
Use a combination of wild mushrooms for a dynamic, layered mushroom taste.
Add kale just before serving to keep it green and tender, not mushy.

Frequently Asked Questions

Can I use different types of mushrooms?: Absolutely! Use any mix of wild or cultivated mushrooms you love or have on hand.
Is this soup freezer-friendly?: Yes, it freezes well for up to 3 months. Just thaw overnight in the fridge and heat gently.
How do I make this gluten-free?: Ensure you use gluten-free soy sauce or tamari and make sure your broth has no gluten-containing ingredients.