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Wild Mushroom Kale Soup Recipe

ByMadison
Jump to Recipe· 4.7 from 11 reviews

If you’re craving something cozy and nutrient-packed yet bursting with rich, earthy flavor, you have to try this Wild Mushroom Kale Soup Recipe. It’s one of those dishes I love making when I want comfort food that’s fresh and wholesome. The caramelized onions paired with wild mushrooms and hearty kale create this stunning depth of flavor that’ll warm you right up—and trust me, once you try it, this soup will become your go-to on chilly nights!

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Why This Recipe Works

  • Balanced Flavors: The caramelized onions add a natural sweetness that perfectly complements the earthy mushrooms.
  • Packed with Nutrients: Kale brings vibrant color, vitamins, and a lovely texture to the soup.
  • Creamy Finish Without Dairy: Using coconut milk or cream gives it richness without overpowering the delicate mushroom flavors.
  • Simple Technique, Big Flavor: Taking the time to caramelize the onions and properly brown the mushrooms makes all the difference.
Wild Mushroom Kale Soup, healthy mushroom soup, hearty kale soup, vegan mushroom soup, comforting vegetable soup - A close-up view of a white bowl filled with creamy soup, showing three main layers: the bottom layer of light beige creamy broth, the middle layer of dark green leafy vegetables mixed throughout, and the top layer featuring golden-brown sautéed mushroom slices scattered on the surface and garnished with small pieces of bright green herbs. A silver spoon is lifted from the bowl, holding two shiny, browned mushroom slices resting on a bed of the dark green vegetables, with some of the creamy broth lightly coating them. The background has a white marbled texture, and to the right, out of focus, are small clusters of blue flowers. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Wild Mushroom Kale Soup Recipe comes together with simple, ingredient-forward components that marry beautifully. When I shop for this soup, I always look for fresh, firm mushrooms and crisp kale—those details really elevate the final dish.

Wild Mushroom Kale Soup, healthy mushroom soup, hearty kale soup, vegan mushroom soup, comforting vegetable soup - Flat lay of a large sweet onion sliced into thick rings, whole shiitake mushrooms with smooth caps, sliced baby bella mushrooms showing creamy interiors, loosely chopped fresh kale leaves with bright green color, four whole uncracked garlic cloves with dry skins, a small white ceramic bowl of golden extra-virgin olive oil, a small white bowl filled with coarse sea salt, a small white bowl containing freshly cracked black peppercorns, a small white ceramic bowl of rich creamy coconut milk, and a small white bowl of organic chicken broth, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Extra-virgin olive oil: For a smooth, fruity base to caramelize your onions and sauté mushrooms without overpowering their flavors.
  • Sweet onion: Caramelizing these brings natural sweetness, creating a deep, rich soup foundation.
  • Garlic: Just enough to add aromatic warmth without stealing the spotlight.
  • Sea salt or pink salt: To enhance all the natural flavors—you’ll want to season as you go.
  • Freshly cracked black pepper: Adds a subtle bite and freshness.
  • Shiitake mushrooms: Their meaty texture and earthy notes are key for that “wild mushroom” vibe.
  • Baby bella or cremini mushrooms: They soften nicely and add an extra layer of umami.
  • Organic chicken or vegetable broth: Use what you prefer or have on hand; the broth carries the flavor through while staying gluten-free.
  • Kale leaves: I love how kale holds up in this soup, giving it a lovely bite and tons of nutrients.
  • Coconut milk or coconut cream: For that creamy finish—cream if you want extra richness, milk if you prefer lighter.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I always encourage you to tweak this wild mushroom kale soup recipe because that’s how you make it your own. I’ve played around with it a lot—in fact, it’s how I found my favorite balance of flavors and textures.

  • Variation: I sometimes swap kale for spinach or Swiss chard, especially if I want a softer green. Spinach wilts quickly and creates a silkier soup.
  • Make it vegan: Use vegetable broth and coconut cream to keep it plant-based without losing richness.
  • Add heat: A pinch of red pepper flakes or cayenne can give it a nice kick if you’re craving warmth beyond just the cozy flavors.
  • Bulk it up: Stir in cooked quinoa or barley near the end to turn this soup into a more filling meal.

Step-by-Step: How I Make Wild Mushroom Kale Soup Recipe

Step 1: Caramelize the onions until golden and sweet

Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the sliced sweet onion—cut about half an inch thick so the slices hold up during caramelization. Stir occasionally; it’ll take around 10-15 minutes for the onions to turn a gorgeous golden-brown and release their natural sweetness. Don’t rush this step; it’s where so much flavor develops. If they start to stick or brown too fast, lower your heat a bit.

Step 2: Sauté garlic and season well

Once your onions smell sweet and look perfectly caramelized, add 4 finely chopped garlic cloves along with a teaspoon of sea salt and half a teaspoon of freshly cracked black pepper. Stir for 1-2 minutes until the garlic becomes fragrant. Keep an eye here—garlic burns quickly and turns bitter, so toss it in just before the onions reach peak caramelization.

Step 3: Brown your wild mushrooms for extra umami

Next, toss in 2 cups of whole shiitake mushrooms and 2 cups of sliced baby bella or cremini mushrooms. Cook them for 5-7 minutes, stirring occasionally, until they soften and develop golden edges. This browning adds an incredible umami punch—you don’t want to skip it. I sometimes let the mushrooms get a bit more golden for deeper flavor but watch carefully so they don’t dry out.

Step 4: Simmer with broth and kale

Pour in 4 cups of your chosen gluten-free chicken or vegetable broth, stirring everything together. Bring it all to a boil, then add 2 cups of loosely chopped kale leaves. Reduce heat to low, cover the pot, and let the soup gently simmer for 20 minutes. This allows the flavors to meld beautifully and the kale to soften just right without losing its lovely green color or texture.

Step 5: Finish with creamy coconut milk

Remove the pot from heat and stir in half a cup of coconut milk or coconut cream—choose cream if you want extra luxurious richness. Let it warm through for a minute or two. Taste and adjust with more salt or pepper as needed. Now, you’re ready to serve up a bowlful of hearty, healthy comfort!

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Pro Tips for Making Wild Mushroom Kale Soup Recipe

  • Patience with caramelizing onions: Don’t rush the onions; they’re the flavor backbone. Stir often enough to prevent burning but allow enough contact with the pan for color.
  • Brown mushrooms in batches if needed: Crowding the pan makes them steam instead of brown, so if your pot is small, do it in two rounds.
  • Use fresh, sturdy kale: I prefer dinosaur kale or curly kale because they hold up well during simmering and keep a nice texture.
  • Adjust seasoning at the end: The coconut milk softens flavors, so taste after adding it and boost salt or pepper accordingly.

How to Serve Wild Mushroom Kale Soup Recipe

Wild Mushroom Kale Soup Recipe - Serving Suggestion

Garnishes

I like to top my bowls with a sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil for a fresh note to balance the richness. Sometimes, a spoonful of toasted pumpkin seeds adds a fun crunch that contrasts beautifully with the silky soup. If you’re feeling indulgent, a sprinkle of nutritional yeast offers a cheesy vibe without dairy.

Side Dishes

To make a full meal, I often serve this soup alongside crusty sourdough bread or cheesy garlic bread for dunking. A simple mixed green salad dressed in lemon vinaigrette cuts through the richness and keeps things bright. For a heartier option, roasted root vegetables pair beautifully with the earthy notes of this soup.

Creative Ways to Present

If you’re hosting family or friends, try serving the soup in mini bread bowls or rustic ceramic mugs for a charming, cozy presentation. Garnish each bowl with a sprig of fresh thyme or rosemary for an elegant touch that also adds aroma. For a fall or winter dinner party, pair it with a small glass of dry white wine to elevate the experience.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight glass containers in the fridge, and the soup keeps beautifully for up to 4 days. Because of the kale, sometimes the texture thickens overnight, so I like to give it a gentle stir and add a splash of broth or water when reheating.

Freezing

This soup freezes well, though I recommend leaving out the coconut milk when storing and adding it fresh when reheating. Freeze in portioned airtight containers or heavy-duty freezer bags for up to 3 months. When thawed, give it a good stir and warm gently.

Reheating

The best way I’ve found to reheat is on the stove over low heat, stirring frequently. Add a splash of broth or water if it seems thick, and stir in the coconut milk last. Microwaving works too, but be sure to cover and stir halfway so it heats evenly without drying out.

FAQs

  1. Can I use other types of mushrooms in this soup?

    Absolutely! While shiitake and baby bella are my favorites for depth and texture, you can incorporate chanterelles, oyster, or portobello mushrooms depending on availability and preference. Just adjust cooking times slightly if the mushrooms are larger or denser.

  2. Is this soup suitable for vegans?

    Yes! Just be sure to use vegetable broth instead of chicken broth and stick with coconut milk or cream for that creamy finish. The soup remains hearty and flavorful without any animal products.

  3. Can I prepare this soup in advance?

    Definitely. The flavors actually taste even better the next day! Just store it in an airtight container in the fridge and reheat gently. Add additional coconut milk when reheating if the soup thickens too much.

  4. What if I don’t like kale or can’t find it?

    No problem! You can swap kale for spinach, chard, or even collard greens. Just be mindful that spinach wilts much faster, so add it closer to the end of cooking to prevent it from getting too mushy.

Final Thoughts

This wild mushroom kale soup recipe holds a special place in my kitchen because it’s simple yet feels so indulgent, plus it’s packed with nourishing ingredients. It’s become my little ritual for slow, cozy evenings when I want something hearty but not heavy. I can’t wait for you to try it and make it your own—promise me you’ll take your time caramelizing those onions and browning the mushrooms; it’s where the magic happens! Enjoy every spoonful like you’re sharing it with a good friend.

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Wild Mushroom Kale Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews
  • Author: Madison
  • Prep Time: 19 minutes
  • Cook Time: 38 minutes
  • Total Time: 57 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

A comforting and nutritious wild mushroom, caramelized onion, and kale soup that combines earthy mushrooms, sweet caramelized onions, and tender kale in a flavorful broth finished with creamy coconut milk.

Ingredients

Soup Base

  • 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

Finishing

  • 1/2 cup coconut milk or coconut cream

Instructions

  1. Caramelize the Onions: Heat the extra-virgin olive oil in a large pot over medium heat. Add the sliced sweet onion and sauté, stirring occasionally, until the onions are golden brown and caramelized, about 15 minutes. This step develops the natural sweetness and depth of flavor.
  2. Add Garlic and Seasoning: Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Cook for 2 minutes until the garlic is fragrant, being careful not to burn it.
  3. Sauté Mushrooms: Add the whole shiitake mushrooms and sliced baby bella or cremini mushrooms to the pot. Cook for 7 minutes, stirring occasionally, until the mushrooms soften and turn golden for extra flavor.
  4. Add Broth and Kale: Pour in the chicken or vegetable broth, stir to combine with the mushroom mixture, and bring to a boil. Add the loosely chopped kale leaves, reduce the heat to low, cover, and simmer for 20 minutes until the kale is tender and flavors meld.
  5. Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat through for 2 minutes. Taste and adjust the seasoning with additional salt and pepper if needed before serving.

Notes

  • Use coconut cream instead of coconut milk for a richer, creamier soup.
  • Vegetarian option: Use vegetable broth instead of chicken broth.
  • For a vegan and gluten-free soup, ensure using vegetable broth and coconut milk.
  • Adjust the amount of salt according to taste and dietary needs.
  • This soup pairs well with crusty gluten-free bread or a light salad for a complete meal.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 180 kcal
  • Sugar: 4 g
  • Sodium: 550 mg
  • Fat: 10 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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