Go Back

Wild Mushroom Caramelized Onion And Kale Soup

Wild mushroom caramelized onion and kale soup with deep mahogany broth and tender mushrooms is built by slow-caramelizing onions, then simmering in porcini-soaked liquid. The soup finishes with wilted kale, fresh thyme, and optional truffle oil for a rich, earthy texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 340
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 soaking liquid)
Onions
  • 3 onions thinly sliced
Kale
  • 4 cup kale stems removed and chopped
Garlic
  • 6 garlic minced
Broth
  • 6 cup beef or vegetable broth
Dry sherry or white wine
  • 1 fine dry sherry or white wine use for deglazing
Butter
  • 3 tbsp butter
Olive oil
  • 2 tbsp olive oil
Fresh thyme
  • 1 tbsp fresh thyme
Balsamic vinegar
  • 1 tbsp balsamic vinegar
Parmesan shavings
  • 0.25 cup Parmesan shavings for serving
Truffle oil
  • 1 tsp truffle oil for serving
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Caramelize onions
  1. Melt the butter with the olive oil in a large heavy pot over medium heat. Cook the onions for 35-40 minutes, stirring occasionally, until deeply golden and caramelized.
Brown mushrooms
  1. Add the garlic and the mushrooms to the pot and cook for 8 minutes until browned. Stir as needed so the mushrooms develop color.
Deglaze
  1. Pour in the dry sherry or white wine to deglaze the pot. Cook for 2 minutes, scraping up any browned bits from the bottom.
Build the broth
  1. Drain the soaked porcini mushrooms and reserve the soaking liquid. Add the porcini, strained soaking liquid, broth, thyme, and balsamic vinegar to the pot.
Simmer and wilt kale
  1. Simmer the soup for 15 minutes to meld flavors. Then add the chopped kale and cook for 5 minutes, until wilted and tender.
Season and serve
  1. Season with salt and pepper to taste. Ladle into bowls and top with Parmesan shavings and a drizzle of truffle oil.

Notes

For the deepest flavor, caramelize the onions without rushing—stir only occasionally so they can truly brown. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove. Freezing is not recommended because kale can soften too much after thawing. For a lighter vegetarian option, use vegetable broth instead of beef broth and skip the butter if desired for a dairy-free swap.