Ingredients
2 tbsp olive oil
2 yellow onions, thinly sliced
3 garlic cloves, minced
1 lb wild mushrooms (shiitake, oyster, or cremini), sliced
4 cups kale, stems removed, chopped
4 cups vegetable broth (or chicken broth)
1 cup heavy cream (or coconut milk)
1 tsp dried thyme
½ tsp smoked paprika (optional)
Salt & black pepper, to taste
Juice of ½ lemon (optional)
Fresh parsley, chopped (for garnish)
Caramelize the Onions
Heat olive oil in a large pot over medium heat.
Add onions & a pinch of salt. Cook 15-20 min until golden & caramelized. Remove & set aside.
Sauté Mushrooms & Garlic
Add more oil if needed.
Cook mushrooms for 7-10 min until browned.
Stir in garlic, cook 1-2 min until fragrant.
Add Kale & Seasonings
Stir in kale, cook 2-3 min until wilted.
Add thyme, smoked paprika, salt & pepper.
Build the Soup Base
Pour in broth & simmer 10-15 min to blend flavors.
Add Cream & Onions
Stir in cream (or coconut milk) & caramelized onions.
Adjust seasoning & add lemon juice for brightness.
