Description
A warm bowl of flavorful soup featuring a delightful blend of earthy mushrooms, sweet caramelized onions, and leafy kale, perfect for any time of year.
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
- In a large pot, heat the olive oil over medium heat. Add the sliced sweet onion and cook for about 10-15 minutes until caramelized, stirring occasionally.
- Once the onions are golden and caramelized, stir in the chopped garlic, sea salt, and freshly cracked black pepper. Cook for an additional 2-3 minutes until fragrant.
- Add both types of mushrooms to the pot. Sauté along with the onions and garlic for about 5-7 minutes, or until the mushrooms have softened.
- Add the organic chicken or vegetable broth to the pot, stirring everything together. Increase the heat slightly to bring the mixture to a gentle boil.
- Once boiling, lower the heat and stir in the chopped kale leaves. Let them wilt for about 3-5 minutes. Finally, stir in the coconut milk or coconut cream.
- Allow the soup to simmer for another 10 minutes to combine the flavors. Taste and adjust seasoning if necessary. Serve hot.
Notes
Enhance the flavor by adding fresh herbs or spices to your liking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American