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Wild Mushroom Caramelized Onion And Kale Soup

Wild mushroom caramelized onion and kale soup with deeply golden onions, browned mixed mushrooms, and wilted kale simmered in a porcini-broth base. Finished with thyme, parmesan shavings, and a drizzle of truffle oil for an earthy, savory bowl.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb mixed wild mushrooms Sliced (shiitake, cremini, oyster).
  • 1 oz dried porcini mushrooms Soaked in hot water; reserve the soaking liquid after draining.
  • 0.25 cup hot water For soaking the porcini; heat until steaming.
  • 3 onions Thinly sliced.
  • 4 cup kale Stems removed and chopped.
  • 6 cloves garlic Minced.
  • 6 cup beef or vegetable broth Use whichever you prefer.
  • 0.5 cup dry sherry or white wine For deglazing.
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 1 tbsp balsamic vinegar
  • 0.25 parmesan shavings For serving.
  • 1 truffle oil For serving.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Caramelize onions
  1. Melt butter with olive oil in a large heavy pot over medium heat. Cook onions 35-40 minutes, stirring occasionally, until deeply golden and caramelized.
Brown mushrooms
  1. Add garlic and sliced mixed wild mushrooms to the pot. Cook 8 minutes until the mushrooms are browned.
Build the broth
  1. Deglaze with sherry (or white wine). Cook 2 minutes to reduce slightly.
  2. Drain the soaked dried porcini mushrooms (reserve liquid). Add the porcini, strained soaking liquid, broth, fresh thyme, and balsamic vinegar to the pot.
Simmer and finish
  1. Simmer for 15 minutes. Add kale and cook 5 minutes until wilted.
  2. Season with salt and pepper to taste. Top with parmesan shavings and a drizzle of truffle oil before serving.

Notes

Pro tip: take your time caramelizing the onions—deep golden color is where the soup’s rich flavor comes from. Store leftovers in the refrigerator up to 4 days. Freezing is okay, but kale may soften further after reheating. For a dietary swap, use vegetable broth and omit beef broth for an easy vegetarian version without changing the method.