Wild Mushroom, Caramelized Onion, and Kale Soup
Cozy Up with Wild Mushroom, Caramelized Onion, and Kale Soup
As the weather cools, there’s nothing quite like a warm, comforting soup to nourish the body and soul. This Wild Mushroom, Caramelized Onion, and Kale Soup is a delightful blend of earthy flavors, sweet caramelized onions, and hearty kale, creating a truly satisfying meal. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a sophisticated starter for a dinner party.
This recipe isn’t just about throwing ingredients into a pot; it’s about building layers of flavor. The key is patience with the onions – allowing them to slowly caramelize brings out their natural sweetness, which beautifully complements the savory mushrooms and slightly bitter kale. Don’t rush this step – it makes all the difference!
We’ve used a mix of wild mushrooms for a more complex flavor profile, but you can easily substitute with cremini, shiitake, or your favorite variety. The optional dry white wine adds a lovely depth, but feel free to omit it if you prefer. And for a richer, creamier texture, the touch of heavy cream at the end is simply divine.
Why You’ll Love This Soup:
- Flavorful: Earthy mushrooms, sweet onions, and hearty kale create a complex and satisfying taste.
- Comforting: Perfect for chilly evenings and cozy gatherings.
- Healthy: Packed with nutrients from the mushrooms, kale, and broth.
- Versatile: Great as a starter, main course, or side dish.
Tips for Success:
- Caramelizing Onions: Low and slow is the key! Use medium-low heat and stir frequently to prevent burning.
- Mushroom Prep: Don’t overcrowd the pot when cooking the mushrooms. Work in batches if necessary to ensure they brown properly.
- Kale Massage: For a more tender kale, gently massage it with a little olive oil before adding it to the soup.
Frequently Asked Questions
Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with your favorite varieties. Cremini, shiitake, oyster, or portobello mushrooms all work well.
Q: Can I make this soup vegan?
A: Yes! Simply substitute the heavy cream with a plant-based cream alternative, such as cashew cream or coconut cream.
Q: Can I make this soup ahead of time?
A: Yes, this soup actually tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture of the kale may change slightly. It’s best to freeze the soup before adding the cream.
Q: What wine pairs well with this soup?
A: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, would be a lovely pairing. A light-bodied red wine, like Pinot Noir, would also work well.
Wild Mushroom, Caramelized Onion, and Kale Soup
Ingredients
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 lb mixed wild mushrooms, sliced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 6 cups vegetable or chicken broth
- 1 bunch kale, stemmed and chopped
- 1/2 cup heavy cream
- 1/4 cup dry white wine optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and caramelized, about 20-25 minutes.
- Add the minced garlic, sliced mushrooms, thyme, rosemary, and a pinch of salt and pepper to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
- If using, add the white wine and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Add the broth and bring to a simmer. Cook for 10 minutes.
- Add the kale and cook until wilted, about 5 minutes.
- Stir in the heavy cream and heat through. Do not boil.
- Season with salt and pepper to taste.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
