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A comforting bowl of Wild Mushroom & Sweet Onion Kale Soup with steam rising, served on a rustic table with a side of crusty bread.

Cozy Umami Embrace: Wild Mushroom & Sweet Onion Kale Soup

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Dive into a bowl of pure comfort with this incredibly flavorful Wild Mushroom and Caramelized Onion Kale Soup. Earthy wild mushrooms blend seamlessly with the deep sweetness of slow-caramelized onions, all brought together in a rich broth with vibrant, tender kale. It’s a remarkably satisfying dish that feels both gourmet and incredibly simple to prepare, perfect for a chilly evening or a wholesome weeknight meal. A truly heartwarming experience for your taste buds.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 8 ounces mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 cup balsamic vinegar
  • 5 ounces kale, stems removed and roughly chopped
  • Salt and freshly ground black pepper to taste
  • Optional: Crusty bread for serving

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 25-30 minutes, or until deeply golden brown and caramelized. Be patient; this step is key for flavor.
  2. Add the minced garlic, sliced wild mushrooms, dried thyme, and smoked paprika to the pot. Increase heat to medium and cook for 7-10 minutes, stirring frequently, until the mushrooms have softened and released their liquid.
  3. Pour in the balsamic vinegar and scrape up any browned bits from the bottom of the pot. Cook for 1-2 minutes until the vinegar has mostly evaporated.
  4. Stir in the vegetable broth and bring the mixture to a gentle simmer. Reduce heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
  5. Add the chopped kale to the soup, stirring until it wilts and becomes tender, about 3-5 minutes. Season generously with salt and freshly ground black pepper to taste.
  6. Ladle the hot soup into bowls and serve immediately, perhaps with a side of crusty bread for dipping.

Notes

For an extra layer of richness, swirl in a tablespoon of non-dairy cream or a dollop of plant-based yogurt before serving. This soup also freezes beautifully; store in airtight containers for up to 3 months. To rewarm, thaw overnight in the refrigerator and gently heat on the stovetop.

  • Author: Cook Reel
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop Simmering
  • Cuisine: Comfort

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 12g
  • Sodium: 380mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg

Find it online: https://cookreel.com/wild-mushroom-caramelized-onion-soup-recipe/

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