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Wild Mushroom Caramelized Onion and Kale Soup

Wild mushroom caramelized onion and kale soup made with deeply golden onions, browned mixed mushrooms, and a thyme-balsamic broth. You’ll simmer porcini-infused broth until the kale is just wilted for a rich, 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: 380
Ingredients Equipment Method Notes

Ingredients
  

Wild mushrooms
  • 1 lb mixed wild mushrooms (shiitake, cremini, oyster) sliced
  • 1 fresh thyme 1 tablespoon
Porcini soak
  • 1 oz dried porcini mushrooms soaked in hot water; reserve soaking liquid
  • 2 cup hot water for soaking porcini
Vegetables and aromatics
  • 3 onions thinly sliced
  • 4 cup kale stems removed and chopped
  • 6 garlic minced
Soup base
  • 6 cup beef or vegetable broth
  • 0.5 cup dry sherry or white wine
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 parmesan shavings for serving
  • 1 truffle oil for serving
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Caramelize the onions
  1. Melt butter with olive oil in a large heavy pot over medium heat, stirring to combine.
  2. Add thinly sliced onions and cook 35-40 minutes, stirring occasionally, until deeply golden and caramelized.
Brown the mushrooms
  1. Add minced garlic and sliced mixed mushrooms, then cook for 8 minutes until the mushrooms are browned.
  2. Pour in the sherry (or white wine) to deglaze, cooking for 2 minutes to reduce slightly.
Build and simmer the broth
  1. Drain the soaked porcini, reserve the soaking liquid, and add the porcini plus strained soaking liquid to the pot.
  2. Add broth, fresh thyme, and balsamic vinegar, then bring to a simmer.
  3. Simmer for 15 minutes, then add chopped kale and cook 5 minutes until wilted.
Finish and serve
  1. Season to taste with salt and pepper, then ladle the soup into bowls.
  2. Top with parmesan shavings and drizzle truffle oil right before serving.

Notes

For the deepest mushroom flavor, strain the porcini soaking liquid through a fine sieve or paper towel so any grit stays out of the soup. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid overcooking the kale. Freezing is not recommended because kale can soften too much. If you want a vegetarian version, use vegetable broth and skip the beef broth option (the rest of the method stays the same).