Wild Mushroom Caramelized Onion and Kale Soup

Wild Mushroom Caramelized Onion and Kale Soup

Wild mushroom caramelized onion and kale soup made with slow-cooked onions, browned wild mushrooms, and a porcini-infused broth. Simmered until hearty and finished with wilted kale, thyme, parmesan, and a truffle oil drizzle.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Mixed wild mushrooms (shiitake, cremini, oyster)

1 lb mixed wild mushrooms (shiitake, cremini, oyster) Sliced.

Dried porcini mushrooms

1 oz dried porcini mushrooms Soaked in hot water; reserve the soaking liquid after draining.

Hot water for soaking porcini

2 cup hot water Used to soak porcini mushrooms.

Onions

3 onions Thinly sliced.

Kale

4 cup kale Stems removed and chopped.

Garlic

6 garlic Minced.

Beef or vegetable broth

6 cup beef or vegetable broth Use beef for deeper flavor or vegetable for vegetarian.

Dry sherry or white wine

1 h dry sherry or white wine Deglaze the pot; choose either sherry or white wine.

Butter

3 tbsp butter For melting and building the caramelized onion base.

Olive oil

2 tbsp olive oil Melt with butter.

Fresh thyme

1 tbsp fresh thyme Freshly chopped.

Balsamic vinegar

1 tbsp balsamic vinegar Add during simmer for depth.

Parmesan shavings

0.33 cup parmesan shavings For serving.

Truffle oil

1 tsp truffle oil For serving; drizzle on top.

Salt and pepper

0.5 tsp salt and pepper To taste; season at the end.

Equipment

1 Dutch oven

Method

Caramelize the onions

Melt butter with olive oil in a large heavy pot over medium heat, then add onions and cook 35-40 minutes, stirring occasionally, until deeply golden and caramelized.

Brown the mushrooms

Add garlic and sliced mixed wild mushrooms to the pot and cook 8 minutes, until the mushrooms are browned.

Deglaze

Pour in the dry sherry or white wine and deglaze the pot, cooking 2 minutes to reduce slightly.

Build the broth

Drain the soaked dried porcini mushrooms, then add them along with the strained soaking liquid, broth, fresh thyme, and balsamic vinegar.

Simmer and wilt kale

Simmer the soup 15 minutes, then add chopped kale and cook 5 minutes until wilted.

Finish and serve

Season with salt and pepper to taste, then serve topped with parmesan shavings and a drizzle of truffle oil.

Notes

Pro tip: caramelize the onions slowly—frequent stirring helps them turn mahogany and sweet without scorching. Store leftovers in the refrigerator up to 4 days; reheat gently until steaming. Freezing is not recommended because kale can soften too much. For a lighter option, use vegetable broth and skip the beef flavor for a vegetarian-friendly version without changing the method.