Busy moms often look for meals that are not just nourishing but comforting too. This Comforting Wild Mushroom and Kale Soup warms the soul and fills hungry bellies without taking hours in the kitchen. With simple steps and easy-to-find ingredients, you can whip up this hearty soup on a chilly evening or even after a busy day of juggling family activities.
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Why You Will Love This Recipe
This soup is all about ease and comfort. It features familiar and kid-friendly flavors that make it a winner at the dinner table. The recipe comes together quickly, so you can enjoy a delicious, homemade meal without spending too much time cooking. Plus, it’s packed with nutritious ingredients like mushrooms and kale, helping you feel good about what you’re serving to your family. If we can say it in one line: comfort food doesn’t get better than this.
How to Make Wild Mushroom and Kale Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large sweet onion, sliced 1/2 inch thick
- 4 cloves garlic, finely chopped
- 1 tsp sea salt or pink salt
- 1/2 tsp freshly cracked black pepper
- 2 cups whole shiitake mushrooms
- 2 cups baby bella or cremini mushrooms, sliced
- 4 cups organic chicken broth or vegetable broth, gluten-free
- 2 cups loosely chopped kale leaves
- 1/2 cup coconut milk or coconut cream
Directions
- Heat the olive oil in a large pot over medium heat. Add the sliced onion and cook until caramelized, about 15 minutes. Stir occasionally to prevent burning.
- Add the minced garlic, sea salt, and black pepper. Cook for an additional 2 minutes until fragrant.
- Toss in the whole shiitake and sliced baby bella or cremini mushrooms. Cook for 5-7 minutes, letting them soften.
- Pour in the organic chicken or vegetable broth. Bring to a gentle simmer and let it cook for about 15 minutes.
- Add the chopped kale leaves and coconut milk. Cook for another 5 minutes, just until the kale wilts down.
- Adjust seasoning if necessary, and enjoy!
Comforting Wild Mushroom and Kale Soup
A warm and hearty soup featuring wild mushrooms and kale, perfect for busy nights.
- Total Time: 57 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large sweet onion, sliced 1/2 inch thick
- 4 cloves garlic, finely chopped
- 1 tsp sea salt or pink salt
- 1/2 tsp freshly cracked black pepper
- 2 cups whole shiitake mushrooms
- 2 cups baby bella or cremini mushrooms, sliced
- 4 cups organic chicken broth or vegetable broth, gluten-free
- 2 cups loosely chopped kale leaves
- 1/2 cup coconut milk or coconut cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced onion and cook until caramelized, about 15 minutes, stirring occasionally to prevent burning.
- Add the minced garlic, sea salt, and black pepper. Cook for an additional 2 minutes until fragrant.
- Toss in the whole shiitake and sliced baby bella or cremini mushrooms. Cook for 5-7 minutes, letting them soften.
- Pour in the organic chicken or vegetable broth. Bring to a gentle simmer and let it cook for about 15 minutes.
- Add the chopped kale leaves and coconut milk. Cook for another 5 minutes, just until the kale wilts down.
- Adjust seasoning if necessary, and enjoy!
Notes
Pairs well with crusty bread or a simple green salad. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
How to Serve
This soup pairs wonderfully with crusty bread or a simple green salad. You can serve it in large bowls topped with a sprinkle of fresh herbs or a drizzle of olive oil for a little extra flavor. It also makes a perfect starter for a family meal.
How to Store
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm the soup on the stove over low heat, stirring occasionally. You can also use the microwave for quick reheating, just ensure it’s in a microwave-safe container.
Tips and Variations
- For added protein, you can stir in cooked chicken or white beans before serving.
- Use different types of mushrooms for varied flavors and textures.
- For a spicier kick, add red pepper flakes when sautéing the onions.
- If you prefer a thicker soup, blend a portion of it using an immersion blender before adding the kale.
FAQs
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a great substitute and keeps the soup gluten-free.
Is this soup suitable for freezing?
Yes, you can freeze it. Just make sure to leave out the coconut milk until you reheat it to prevent curdling.
How long can I keep the soup in the fridge?
You can store it in the fridge for up to three days, but it’s best fresh.
Conclusion
This Comforting Wild Mushroom, Caramelized Onion and Kale Soup is a warm and hearty dish perfect for busy nights. Easy to prepare and packed with flavor, it’s sure to become a family favorite. Try it today and don’t forget to save the recipe for later!
