Caramelized Onion & Wild Mushroom Soup for Weeknights
A warm, nourishing soup made with wild mushrooms, sweet caramelized onions, and earthy kale. Rustic, vegan, and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
2 tbsp olive oil
2 large yellow onions, thinly sliced
1 lb mixed wild mushrooms, sliced
3 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)
6 cups low-sodium vegetable broth
4 cups lacinato kale, chopped
Salt and black pepper to taste
Optional: 1 tbsp tamari or soy sauce
Optional: lemon juice, for brightness
Instructions
- Heat oil in a large pot over medium-low. Add onions and a pinch of salt. Cook 25–30 mins, stirring often, until caramelized.
- In another pan, sauté mushrooms in olive oil until browned. Set aside.
- Add garlic and thyme to onions. Cook 1 min.
- Stir in mushrooms and broth. Simmer 10–15 mins.
- Add kale and cook 5–7 mins until tender.
- Season with salt, pepper, and tamari or lemon juice if using.
- Serve hot with fresh herbs or a drizzle of olive oil.
Notes
Use dried mushrooms for deeper flavor. Add grains or beans to bulk up. Blend partially for a creamier texture.