Wild Mushroom Kale Soup Recipe

ByLily
Jump to Recipe· 4.8 from 36 reviews

If you’re craving a cozy, nourishing soup that truly celebrates earthy flavors, then you’re in for a treat with my Wild Mushroom Kale Soup Recipe. This soup is one of my all-time favorites; it’s got those deep, caramelized onion notes, the umami punch from wild mushrooms, and the wholesome goodness of kale all wrapped up in a silky coconut broth. Trust me, it’s more than just a soup—it’s a hug in a bowl, perfect for chilly days or whenever you need a little comfort.

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Why This Recipe Works

  • Depth of Flavor: Caramelizing the onions alongside sautéed mushrooms gives this soup an irresistibly rich, savory base.
  • Balanced Texture: Tender kale adds a fresh bite that complements the soft mushrooms perfectly.
  • Creamy Finish: Coconut milk rounds everything out, providing subtle creaminess without heaviness.
  • Simple Yet Special: Minimal ingredients, but every step builds flavor for a soup that feels gourmet but is super easy to make.
Wild Mushroom Kale Soup, healthy mushroom soup, cozy kale soup, vegan mushroom soup, earthy mushroom and kale stew - 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

These ingredients combine beautifully to create a soup that’s hearty, flavorful, and nourishing. When shopping, I always look for fresh, firm mushrooms and vibrant kale—the fresher, the better! Using good-quality broth also makes a world of difference.

Wild Mushroom Kale Soup, healthy mushroom soup, cozy kale soup, vegan mushroom soup, earthy mushroom and kale stew - 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: Adds a fruity, rich base for sautéing that enhances all the veggies’ flavors.
  • Sweet onion: Caramelizing brings out natural sweetness and depth that balances the earthiness of mushrooms.
  • Garlic: Infuses aromatic warmth; finely chopping helps it blend uniformly.
  • Sea salt or pink salt: Brings out all the subtle flavors and helps the caramelization process.
  • Black pepper: Freshly cracked pepper adds just a touch of heat and complexity.
  • Shiitake mushrooms: Meaty texture and bold, smoky flavor elevate this soup to another level.
  • Baby bella (cremini) mushrooms: Provide balance and variety in texture and taste.
  • Organic chicken or vegetable broth: Forms the savory liquid base; opt for gluten-free if you need to keep it allergy-friendly.
  • Kale leaves: Adds color, nutrition, and a slight bitterness that cuts through the creamy broth.
  • Coconut milk or cream: Adds creaminess and subtle sweetness, making the soup beautifully silky without dairy.
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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.

Make It Your Way

I love how flexible this Wild Mushroom Kale Soup Recipe is. It easily adapts to what you have on hand or dietary needs, so don’t be shy about tailoring it to your taste. Whether you prefer it with a little extra heat or want to swap the coconut milk for cream, it always comes out comforting and delicious.

  • Variation: I’ve experimented with adding a splash of sherry or white wine when cooking the mushrooms for an extra layer of flavor—it’s a subtle game changer.
  • Dietary adaptation: For vegan or vegetarian versions, simply use vegetable broth, and it’s just as soul-satisfying.
  • Seasonal twists: Swap kale with spinach or swiss chard in springtime when you want something a bit lighter.
  • Spice it up: Add a pinch of smoked paprika or red pepper flakes while sautéing for a gentle smoky heat.

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

Step 1: Caramelize the Onions Just Right

Start by heating the olive oil over medium heat in a large pot. Add your thickly sliced sweet onions and be patient—this is where magic happens. Stir them occasionally for about 10-15 minutes until they turn golden brown and oh-so-sweet. Trust me, don’t rush this step; the caramelized onion flavor is the foundation of your soup’s depth. If they start browning too fast or sticking, just lower the heat.

Step 2: Add Garlic, Salt, and Pepper

Next, stir in the finely chopped garlic, sea salt, and freshly cracked black pepper. Keep the heat gentle so the garlic releases its aroma but doesn’t burn—1 to 2 minutes should do it. You’ll smell it, and your kitchen will start feeling cozy in no time.

Step 3: Sauté the Mushrooms to Golden Perfection

Add both the whole shiitake mushrooms and sliced baby bella mushrooms. Cook them for 5-7 minutes, stirring every now and then. I like to see little golden spots forming on the mushrooms; that brings out savory, meaty flavors that make this soup unforgettable.

Step 4: Combine Broth and Kale, Then Simmer

Pour in your broth and give it a good stir to mix everything. Bring the pot to a boil, then toss in the loosely chopped kale. Lower the heat to a simmer, cover with a lid, and let it all meld together for about 20 minutes. The kale will soften nicely, and the flavors will bloom into something truly special.

Step 5: Finish with Creamy Coconut Milk

Finally, stir in the coconut milk or cream and let the soup heat through for a couple of minutes. This step makes the soup silky and smooth. Taste and adjust seasoning with salt and pepper if you need to. At this point, the soup is ready to make your day cozy and delicious.

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Tips from My Kitchen

  • Low and Slow Caramelizing: Don’t rush your onions; patience pays off with the richest flavor.
  • Mushroom Variety: Mixing shiitake and baby bella mushrooms gives that perfect umami complexity.
  • Fresh Pepper: I always crack my pepper fresh at the end for a bright, peppery aroma that lifts the soup.
  • Coconut Tip: Use full-fat coconut milk or cream for richer texture, but if you want a lighter soup, dilute it a little with broth.

How to Serve Wild Mushroom Kale Soup Recipe

Wild Mushroom Kale Soup Recipe - Serving Suggestion

Garnishes

I usually finish this soup with a sprinkle of freshly chopped parsley or chives to add a pop of color and freshness. Sometimes a drizzle of good-quality olive oil or a dash of nutritional yeast for a cheesy hint goes a long way. If you’re feeling indulgent, toasted pumpkin seeds add a great crunch!

Side Dishes

This soup pairs beautifully with crusty artisan bread or warm sourdough for dipping. I also love serving it alongside a simple mixed green salad with lemon vinaigrette to add brightness. For something heartier, roasted root vegetables or a grain salad complement it nicely.

Creative Ways to Present

For special occasions, I like to serve this soup in mini pumpkin bowls or rustic bread bowls—it makes the meal feel very inviting and festive. Garnishing with edible flowers or microgreens can also add charming visual appeal for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Wild Mushroom Kale Soup in airtight containers in the fridge, where it keeps perfectly for up to 3 days. The flavors actually deepen overnight, but the kale stays tender, so it’s just as delicious reheated.

Freezing

This soup freezes beautifully, which is great for meal prep. Just cool completely before portioning into freezer-safe containers or bags. I usually freeze it in single-serve portions so I can thaw and enjoy whenever I crave something hearty and easy.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens up too much, just add a splash of broth or water to loosen it. Avoid boiling to keep the kale vibrant and the coconut milk from splitting.

FAQs

  1. Can I make this Wild Mushroom Kale Soup Recipe vegan?

    Absolutely! Simply swap the chicken broth for a rich vegetable broth, and use coconut milk as outlined. It’s just as hearty and comforting without any animal products.

  2. What mushrooms work best in this soup?

    Shiitake and baby bella mushrooms are my top picks for flavor and texture. You can also experiment with cremini or oyster mushrooms, but avoid watery varieties that might thin the soup.

  3. How do I store leftovers without the kale turning mushy?

    Storing in airtight containers and reheating gently helps keep the kale tender but intact. If you prefer, you can add fresh kale when reheating to keep it crisp.

  4. Can I prepare parts of the soup in advance?

    Yes! You can caramelize the onions and sauté the mushrooms a day ahead, then refrigerate. When ready, combine with broth, kale, and coconut milk to finish cooking—this saves you time on busy days.

Final Thoughts

This Wild Mushroom Kale Soup Recipe is one I keep coming back to, especially when I want something soulful and satisfying without too much fuss. It’s my go-to whenever I need warmth and nourishment rolled into one bowl. I’m confident you’ll enjoy it just as much—just wait until the rich aroma fills your kitchen! So go ahead, make it your own, and cozy up with every spoonful.

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Wild Mushroom Kale Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 36 reviews
  • Author: Lily
  • 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

This comforting Wild Mushroom, Caramelized Onion, and Kale Soup is a hearty and flavorful dish featuring sautéed caramelized onions, a blend of shiitake and baby bella mushrooms, and tender kale simmered in a rich broth finished with creamy coconut milk. Perfect for a warming meal, this gluten-free soup balances earthy mushrooms, sweet onions, and a touch of coconut for creaminess.

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

For Finishing

  • 1/2 cup coconut milk or coconut cream

Instructions

  1. Caramelize 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 enhances the natural sweetness of the onions.
  2. Sauté Garlic and Seasonings: 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. Cook Mushrooms: Add the whole shiitake mushrooms and sliced baby bella mushrooms to the pot. Cook for 7 minutes, stirring occasionally, until the mushrooms soften and begin to turn golden, adding depth of flavor.
  4. Add Broth and Kale: Pour in the chicken or vegetable broth and stir to combine. Bring the mixture to a boil, then add the chopped kale leaves. Reduce the heat to low, cover, and simmer for 20 minutes so the flavors meld and the kale becomes tender.
  5. Finish with Coconut Milk: Uncover the pot and stir in the coconut milk or coconut cream. Heat for 2 minutes more. Taste and adjust seasoning with salt and pepper if needed before serving.

Notes

  • For a vegan option, use vegetable broth and coconut cream.
  • Coconut cream will give a richer and creamier texture compared to coconut milk.
  • Caramelizing onions slowly enhances sweetness and depth of flavor.
  • Use gluten-free broth to keep the soup gluten-free.
  • Freshly cracked black pepper adds a nice subtle heat but can be adjusted to taste.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 10 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg

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