Wild Mushroom, Caramelized Onion, and Kale Soup

INGREDIENTS

• 2 tablespoons olive oil
• 2 medium yellow onions, thinly sliced
• 3 garlic cloves, minced
• 1 pound wild mushrooms (such as shiitake, oyster, or cremini), sliced
• 4 cups kale, stems removed and roughly chopped
• 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional, for depth of flavor)
• Salt and black pepper, to taste
• Juice of 1/2 lemon (optional, for brightness)
• Fresh parsley, chopped (for garnish)

DIRECTIONS

1. Caramelize the Onions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes, until the onions are golden brown and caramelized. Lower the heat if they start to burn. Remove the onions and set aside.
3. Sauté the Mushrooms and Garlic:
   In the same pot, add a bit more olive oil if needed.
   Add the mushrooms and cook for 7-10 minutes, stirring occasionally, until they release their moisture and start to brown.
   Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
   
   3. Add the Kale and Seasonings:
   Add the chopped kale to the pot and cook for 2-3 minutes, until slightly wilted.
   Stir in the dried thyme, smoked paprika (if using), salt, and black pepper.
   
   4. Build the Soup Base:
   Pour in the vegetable broth and bring the mixture to a gentle simmer.
   Let the soup simmer for 10-15 minutes, allowing the flavors to meld.
   
   5. Add Cream and Caramelized Onions:
   Stir in the heavy cream (or coconut milk) and the caramelized onions.
   Taste and adjust seasoning with salt, black pepper, and a squeeze of lemon juice for added brightness.
4. 6. Serve:
   Ladle the soup into bowls and garnish with fresh parsley.
   Serve hot with crusty bread or a side salad for a complete meal.
   
   Tips:
   Extra Protein: Add white beans or shredded chicken for a heartier soup.
   Texture Variation: Blend half the soup with an immersion blender for a creamy base, leaving some mushrooms and kale whole for texture.
   Make Ahead: This soup keeps well in the fridge for up to 3 days and tastes even better as the flavors deepen.
   Enjoy your Wild Mushroom, Caramelized Onion, and Kale Soup—a warm and earthy dish perfect for cozy meals!