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Wild Mushroom, Caramelized Onion, and Kale Soup

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, Entree
Cuisine American, European
Servings 6

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.
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