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Wild Mushroom Caramelized Onion And Kale Soup

Wild mushroom caramelized onion and kale soup with a deeply golden onion broth and browned mushroom pieces. Simmered with porcini soaking liquid for a rich, savory depth and finished with wilted kale, thyme, parmesan, and truffle oil.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Mixed wild mushrooms
  • 1 lb mixed wild mushrooms (shiitake, cremini, oyster) Sliced.
Dried porcini mushrooms
  • 1 oz dried porcini mushrooms Soaked in hot water; reserve soaking liquid.
Onions
  • 3 onions Thinly sliced.
Kale
  • 4 cup kale Stems removed and chopped.
Garlic
  • 6 garlic Minced.
Broth
  • 6 cup beef or vegetable broth
Dry sherry or white wine
  • 1 1/2 cup dry sherry or white wine Choose one.
Butter
  • 3 tbsp butter
Olive oil
  • 2 tbsp olive oil
Fresh thyme
  • 1 tbsp fresh thyme
Balsamic vinegar
  • 1 tbsp balsamic vinegar
Parmesan shavings
  • 0.25 cup Parmesan shavings For serving.
Truffle oil
  • 1 tbsp truffle oil For serving.
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Caramelize onions
  1. Melt butter with olive oil in a large heavy pot over medium heat, then add the thinly sliced onions. Cook for 35-40 minutes, stirring occasionally, until deeply golden and caramelized (a dark mahogany color).
Brown mushrooms
  1. Add the minced garlic and the sliced mixed wild mushrooms to the pot. Cook for 8 minutes, stirring occasionally, until the mushrooms are browned with visibly reduced liquid.
Deglaze and build the broth
  1. Pour in the dry sherry or white wine and deglaze the pot, scraping up any browned bits from the bottom. Cook for 2 minutes until the alcohol smell mellows.
Add porcini and aromatics
  1. Drain the soaked dried porcini mushrooms and reserve the soaking liquid. Add porcini, the strained soaking liquid, broth, fresh thyme, and balsamic vinegar, then bring to a simmer.
Simmer and wilt kale
  1. Simmer the soup for 15 minutes to meld flavors. Add the chopped kale and cook for 5 minutes until wilted and bright green-tinted.
Season and serve
  1. Season with salt and pepper to taste, then ladle into bowls. Top with Parmesan shavings and a drizzle of truffle oil.

Notes

For the richest flavor, slice onions evenly and keep them moving just enough to prevent burning while staying on medium heat for that deep caramelization. Refrigerate leftovers in an airtight container up to 4 days. Freezing is not recommended because kale can soften further after thawing. For a lighter option, use vegetable broth and skip butter entirely by replacing with extra olive oil (same cook steps).