Description
Savory wild mushroom, caramelized onion & kale soup embraces rustic comfort with earthy depth and silky texture. Rich layers of umami and gentle herbs promise warmth in each hearty spoonful you’ll eagerly savor.
Ingredients
Scale
Soup Base Ingredients:
- 4 cups vegetable or chicken broth
- 1 cup water
- 1/2 cup heavy cream (or coconut milk for dairy-free)
Main Ingredients:
- 1 pound wild mushrooms (cremini, shiitake, oyster, or chanterelles), sliced
- 2 large yellow onions, thinly sliced
- 2 cups chopped kale (stems removed)
Seasoning and Additional Ingredients:
- 2 tablespoons butter
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon balsamic vinegar (optional)
- 1/2 cup grated Parmesan cheese (optional, for serving)
Instructions
- Gently transform sliced onions into a rich, amber-hued delicacy by slowly cooking them in a blend of butter and olive oil over medium-low heat for approximately 30 minutes, stirring periodically until they develop a deep golden color.
- Enhance the caramelized onions with a splash of balsamic vinegar, allowing the liquid to meld for one minute, then carefully remove and reserve them for later incorporation.
- In the same pot, create a fragrant base by sautéing minced garlic for 30 seconds, releasing its aromatic essence over medium heat.
- Introduce wild mushrooms alongside thyme, smoked paprika, salt, and pepper, allowing them to transform and develop a rich, golden-brown exterior through 8-10 minutes of careful cooking.
- Deglaze the pot with broth and water, methodically scraping accumulated flavor remnants from the bottom, then bring the mixture to a gentle simmer for 10 minutes.
- Reunite the reserved caramelized onions with the simmering liquid, then gently fold in chopped kale, allowing the greens to soften and integrate for 5 minutes.
- Enrich the soup’s complexity by stirring in heavy cream, creating a luxurious, velvety texture.
- Perform a final seasoning assessment, adjusting flavors as needed before serving.
- Present the soup in warm bowls, garnishing with freshly grated Parmesan and a delicate drizzle of olive oil to elevate the dish’s visual and gustatory appeal.
Notes
- Slowly caramelize onions on low heat to develop deep, rich sweetness without burning, ensuring a complex flavor foundation for the soup.
- Select a mix of wild mushrooms like shiitake, oyster, and cremini for layered earthy tones and varied textures in each spoonful.
- Chop kale into small, tender pieces to help it wilt quickly and integrate smoothly into the soup’s creamy consistency.
- Swap heavy cream with coconut milk for a dairy-free version that maintains a luxurious, velvety mouthfeel while adding subtle tropical notes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 152 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 18 mg