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Wild Mushroom Caramelized Onion And Kale Soup

Wild mushroom soup gets deep flavor from slowly caramelized onions, browned wild mushrooms, and dry sherry. Kale, potato, and a little cream make this Dutch oven soup hearty and silky.
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Prep Time 20 minutes
Cook Time 1 hour 26 minutes
Total Time 1 hour 46 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil divided
  • 2 tbsp unsalted butter
  • 2 yellow onions large, thinly sliced
  • 1 tsp kosher salt divided
  • 1.5 lb mixed wild mushrooms such as shiitake, oyster, and maitake; trimmed and sliced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 cup dry sherry
  • 6 cups low-sodium vegetable broth
  • 1 Yukon Gold potato medium, about 8 ounces, diced 1/2 inch
  • 1 bay leaf
  • 0.5 tsp black pepper freshly ground
  • 1 bunch kale about 8 ounces, stemmed and chopped
  • 0.5 cup heavy cream
  • 1 tbsp lemon juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, heat 2 tablespoons of the olive oil and the butter.
  2. Add the onions and 1/2 teaspoon of the salt; cook, stirring frequently and reducing the heat to medium-low as they soften, for 35 to 45 minutes, until deeply golden and caramelized.
  3. Transfer the onions to a plate and add the remaining 1 tablespoon olive oil to the pot.
  4. Brown the mushrooms in 3 batches, cooking each batch for 5 to 7 minutes and stirring occasionally; transfer each batch to the plate.
  5. Add the garlic and thyme to the pot and cook for 30 seconds, stirring constantly.
  6. Pour in the sherry, scrape up the browned bits, and simmer for 2 minutes.
  7. Return the onions and mushrooms to the pot and add the broth, potato, bay leaf, remaining 1/2 teaspoon salt, and pepper.
  8. Bring to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, until the potato is tender when pierced with a fork.
  9. Stir in the kale and simmer for 5 to 7 minutes, until tender.
  10. Stir in the cream and lemon juice, remove the bay leaf, and warm gently for 1 to 2 minutes without boiling.

Notes

For the deepest flavor, let the onions cook until deeply golden and caramelized. Refrigerate leftovers for up to 4 days; freezing is possible, though the cream may separate slightly when reheated. For a dairy-free swap, use full-fat coconut cream in place of the heavy cream.