Wild Mushroom, Caramelized Onion, and Kale Soup is a hearty, flavorful bowl of comfort packed with nutritious mushrooms, sweet caramelized onions, and fresh kale. Perfect for cooler evenings, it’s both filling and satisfying while remaining gluten-free, dairy-free, and full of antioxidants. Make a big batch—one bowl warms you up, and leftovers freeze beautifully for later.
Love More Soup Ideas? Try My Wild Rice and Mushroom Soup or this Mushroom Soup Recipe next.
Why You’ll Love This Rcipe
Full-bodied and flavorful, this soup balances sweet caramelized onions, umami-rich mushrooms, and fresh, textured kale. Creamy yet dairy-free, coconut milk adds richness without heaviness, making it both comforting and nourishing. Ready in under an hour, it’s quick, flexible, and packed with vitamins, fiber, and plant-based protein—perfect for weeknight dinners or meal prep.
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Wild Mushroom, Caramelized Onion and Kale Soup
- Total Time: 40 minutes
- Yield: About 6 cups
Description
This hearty, plant-forward soup combines caramelized sweet onions, earthy shiitake and cremini mushrooms, nutrient-rich kale, and creamy coconut milk for the ultimate comfort meal. Naturally gluten-free and dairy-free.
Ingredients
For the Soup Base:
- 1 large sweet onion, sliced into ½-inch rings
- 2 cups whole shiitake mushrooms
- 2 cups baby bella/cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups kale leaves, roughly chopped (stems removed)
- 4 cups chicken or vegetable broth (use gluten-free if needed)
- ½ cup coconut milk or coconut cream
- 2 tablespoons olive oil
- 1 teaspoon sea salt (or pink salt)
- ½ teaspoon freshly cracked black pepper
Optional Garnishes & Finishing Touches:
- Toasted pumpkin seeds
- Garlic croutons
- Fresh lemon juice
- Vegan Parmesan cheese
- Extra coconut milk for drizzling
- Crusty bread for serving
Instructions
Heat your biggest pot with 2 tablespoons olive oil over medium heat. Toss in sliced onions and walk away for 10-15 minutes. Stir every few minutes so they don’t stick. Don’t turn up the heat – I burned a whole batch doing that. You want golden brown, not black char.
Add garlic for maybe 30 seconds until it smells good, then dump in mushrooms. Don’t overcrowd them or they’ll steam instead of brown. Cook 5-7 minutes until they stop looking wet and get golden edges. This is when my kitchen starts smelling like a real restaurant.
Pour in broth and bring to a boil, then turn down to simmer. Let it bubble gently for 10 minutes while you do something else. I usually clean up the cutting board or start loading the dishwasher.
Stir in kale and cook 5-7 minutes until wilted but not mushy. Season with salt and pepper. Taste it now – some broths are saltier than others and you need to adjust.
Turn off heat completely before adding coconut milk. This is crucial. Hot soup plus coconut milk equals chunky weird texture if you’re not careful. Stir gently and taste for seasoning again.
Notes
Clean mushrooms with damp paper towel, never water. They soak it up like sponges and get soggy.
Cut kale stems by folding leaves in half and slicing along the stem line. Way faster than trying to cut around each one.
If onions brown too fast, add splash of water to cool them down. Patience pays off here.
Taste soup before adding coconut milk because it’s harder to adjust seasoning after.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredient List
For the Soup Base:
- 1 large sweet onion, sliced into ½-inch rings
- 2 cups whole shiitake mushrooms
- 2 cups baby bella/cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups kale leaves, roughly chopped (stems removed)
- 4 cups chicken or vegetable broth (use gluten-free if needed)
- ½ cup coconut milk or coconut cream
- 2 tablespoons olive oil
- 1 teaspoon sea salt (or pink salt)
- ½ teaspoon freshly cracked black pepper
Optional Garnishes & Finishing Touches:
- Toasted pumpkin seeds
- Garlic croutons
- Fresh lemon juice
- Vegan Parmesan cheese
- Extra coconut milk for drizzling
- Crusty bread for serving
Why These Ingredients Work
I skipped caramelizing onions for years because who has time? Then I actually tried it during a snowstorm when I was stuck inside anyway. Holy cow, what a difference. Those onions get all jammy and sweet – totally different vegetable.
Shiitakes cost more than regular mushrooms but they’re worth it. My grocery store manager (we chat when it’s slow) told me they have way more flavor. He was right. I tried this with just button mushrooms once when shiitakes were $8 a container – good but not the same.
Kale holds up better than spinach, which I learned the hard way. Spinach turns into green mush. Kale stays kale. The coconut milk was my sister’s suggestion after I whined that my soup tasted watery. She said stir it in after you turn off heat. Boom – creamy soup magic.
Essential Tools and Equipment
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
How To Make Wild Mushroom, Caramelized Onion and Kale Soup
Step 1: Caramelize Those Beautiful Onions
Heat your biggest pot with 2 tablespoons olive oil over medium heat. Toss in sliced onions and walk away for 10-15 minutes. Stir every few minutes so they don’t stick. Don’t turn up the heat – I burned a whole batch doing that. You want golden brown, not black char.
Step 2: Add the Mushroom Magic
Add garlic for maybe 30 seconds until it smells good, then dump in mushrooms. Don’t overcrowd them or they’ll steam instead of brown. Cook 5-7 minutes until they stop looking wet and get golden edges. This is when my kitchen starts smelling like a real restaurant.
Step 3: Build the Soup Base
Pour in broth and bring to a boil, then turn down to simmer. Let it bubble gently for 10 minutes while you do something else. I usually clean up the cutting board or start loading the dishwasher.
Step 4: Add the Gorgeous Kale
Stir in kale and cook 5-7 minutes until wilted but not mushy. Season with salt and pepper. Taste it now – some broths are saltier than others and you need to adjust.
Step 5: The Creamy Finish
Turn off heat completely before adding coconut milk. This is crucial. Hot soup plus coconut milk equals chunky weird texture if you’re not careful. Stir gently and taste for seasoning again.
You Must Know
Add coconut milk to cool soup, not hot. I made cottage cheese soup my first try because I ignored this rule.
Personal Secret: I save mushroom stems and toss them in while the broth simmers, then fish them out later. Free flavor and I hate throwing away good food.
Pro Tips & Cooking Hacks
- Clean mushrooms with damp paper towel, never water. They soak it up like sponges and get soggy.
- Cut kale stems by folding leaves in half and slicing along the stem line. Way faster than trying to cut around each one.
- If onions brown too fast, add splash of water to cool them down. Patience pays off here.
- Taste soup before adding coconut milk because it’s harder to adjust seasoning after.
Flavor Variations & Suggestions
Sometimes I add smoked paprika with mushrooms when I want smoky flavor. Fresh thyme works too – just pull leaves off stems and stir in at end.
My husband puts hot sauce in everything including this. I like lemon squeeze better. Kids eat it with crackers crumbled on top.
Make-Ahead Options
Soup tastes better next day after flavors blend overnight. Make 3 days ahead and reheat on stove. Add fresh coconut milk if it looks thick.
I freeze portions in mason jars for work lunches. Skip coconut milk if freezing, add it when reheating. Keeps 3 months frozen.
Recipe Notes & Baker’s Tips
No shiitakes? Use any mushrooms that look good. I’ve made this with all button mushrooms when budget was tight – still tasty. Same with greens – chard or collards work if kale looks wilted.
Let soup sit 10 minutes after cooking if possible. Flavors settle and taste more balanced.
Serving Suggestions
Get crusty bread for dipping. I put pumpkin seeds on top for crunch and squeeze lemon for brightness.
For company, I drizzle extra coconut milk in swirls on top. Looks fancy but takes 2 seconds.
How to Store Your Wild Mushroom, Caramelized Onion and Kale Soup
Refrigerator: Covered containers, 4 days tops. Tastes better after sitting overnight.
Freezer: 3 months in freezer containers. Leave space at top for expansion.
Reheating: Low heat on stove, stir now and then. Add broth if too thick after storage.
Allergy Information
Works for:
- No dairy (coconut milk instead)
- Gluten-free if broth is gluten-free
- Vegan with vegetable broth
Can’t do coconut? Skip cream part or try cashew milk. Still good without any cream.
Questions I Get Asked A Lot
Can I use frozen kale instead of fresh?
Yes, thaw first and squeeze out water. Add last 3 minutes since it cooks faster.
What if I can’t find wild mushrooms?
Regular mushrooms work fine. Less fancy flavor but still good.
Can I make this in a slow cooker?
Do onions and mushrooms in pan first, then slow cooker with broth. Low 4-6 hours, kale last 30 minutes, coconut milk stirred in before serving.
How can I make this soup heartier?
Add cooked rice or beans with kale. Makes it more filling.
Will kids eat this?
Mine do because of sweet onions. Chop mushrooms smaller for picky eaters.
💬 Tried this recipe? Leave a comment and rating below! Tell me what your family thinks!
