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Wild Mushroom Caramelized Onion and Kale Soup

Wild mushroom caramelized onion and kale soup made with slow-caramelized onions, browned wild mushrooms, and a thyme-kissed broth. Simmered with porcini soaking liquid until rich, then finished with wilted kale and Parmesan.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

mixed wild mushrooms (shiitake, cremini, oyster)
  • 1 lb mixed wild mushrooms (shiitake, cremini, oyster) sliced
dried porcini mushrooms
  • 1 oz dried porcini mushrooms soaked
  • 2 cup hot water for soaking porcini
onions
  • 3 onions large, thinly sliced
kale
  • 4 cup kale stems removed and chopped
garlic
  • 6 garlic cloves, minced
beef or vegetable broth
  • 6 cup beef or vegetable broth
dry sherry or white wine
  • 0.5 cup dry sherry or white wine
butter
  • 3 tbsp butter
olive oil
  • 2 tbsp olive oil
fresh thyme
  • 1 tbsp fresh thyme
balsamic vinegar
  • 1 tbsp balsamic vinegar
Parmesan shavings
  • 1 Parmesan shavings for serving
truffle oil
  • 1 truffle oil for serving
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Caramelize the onions
  1. Melt butter with olive oil in a large heavy pot over medium heat, then add the thinly sliced onions. Cook 35-40 minutes, stirring occasionally, until deeply golden and caramelized.
Brown mushrooms and build flavor
  1. Add the minced garlic and the sliced mixed wild mushrooms to the pot. Cook 8 minutes, stirring occasionally, until the mushrooms are browned.
  2. Pour in the dry sherry or white wine to deglaze the pot, scraping up any browned bits. Cook 2 minutes.
Simmer and finish
  1. Drain the soaked dried porcini mushrooms, and reserve the soaking liquid. Add the porcini to the pot along with the strained soaking liquid, broth, fresh thyme, and balsamic vinegar.
  2. Simmer the soup 15 minutes, keeping a gentle bubbling. Add the chopped kale and cook 5 minutes until wilted.
  3. 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, soak the porcini thoroughly and strain the soaking liquid so no grit remains. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove until hot. Freezing is not recommended because kale can soften. For a lighter option, use vegetable broth instead of beef broth without changing the method.