Description
This warming wild mushroom, caramelized onion, and kale soup is a hearty and comforting dish perfect for chilly days. Featuring a medley of wild mushrooms sautéed to perfection, sweet caramelized onions, tender kale, and a creamy finish, this soup combines earthy flavors with a touch of acidity from balsamic vinegar. Easy to prepare on the stovetop, it’s both nourishing and delicious, ideal as a starter or light meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 pound wild mushrooms (such as shiitake, oyster, and chanterelle), cleaned and sliced
- 4 cups vegetable broth
- 1 medium potato, peeled and diced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Greens and Flavor Enhancers
- 2 cups kale, stems removed and chopped
- 1 tablespoon balsamic vinegar
Optional Ingredients
- 1/4 cup heavy cream (optional, for a creamier soup)
- Fresh parsley for garnish (optional)
Instructions
- Caramelize Onions: In a large pot, heat the olive oil over medium heat. Add the thinly sliced onions and cook, stirring often, for about 15-20 minutes until the onions are golden brown and caramelized. Reduce heat slightly if onions risk burning.
- Sauté Garlic: Add minced garlic to the pot and sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
- Cook Mushrooms: Increase heat to medium and add the sliced wild mushrooms. Cook for 5-7 minutes, stirring occasionally, until they soften and develop a browned, slightly crispy texture.
- Add Broth and Vegetables: Pour in vegetable broth and add diced potato, thyme, salt, and black pepper. Stir to combine all ingredients and bring the mixture to a gentle simmer.
- Simmer Soup: Once simmering, reduce heat to low and cover the pot. Allow the soup to cook for about 20 minutes or until the potatoes become tender when pierced with a fork.
- Add Kale and Balsamic: Stir in chopped kale and balsamic vinegar. Continue cooking for another 5 minutes until kale wilts but retains vibrant green color.
- Blend Soup (Optional): For a creamier texture with some chunks, use an immersion blender to partially blend the soup. Alternatively, carefully blend in batches using a blender, allowing for a smooth yet textured soup.
- Add Cream (Optional): Stir in heavy cream and heat through gently. Taste the soup and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately and enjoy the comforting flavors.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream.
- Using a mixture of wild mushrooms adds depth and earthiness to the soup.
- Caramelizing the onions properly is key to developing the soup’s rich flavor.
- If you prefer a chunkier soup, avoid blending and stir thoroughly instead.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
