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Andrew Fowler

Wild Mushroom, Caramelized Onion and Kale Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1/2 oz dried porcini mushrooms
  • 2 cups boiling water
  • 3 tbsp olive oil divided
  • 2 large yellow onions thinly sliced
  • 3/4 tsp fine salt divided
  • 1 lb cultivated mixed oyster and shiitake mushrooms tough stems discarded and caps torn into 1-inch pieces
  • 2 garlic cloves minced
  • 1/4 cup dry sherry
  • 4 cups low-sodium vegetable broth
  • 1/2 tsp dried thyme
  • 4 cups stemmed kale chopped into small pieces
  • 1/4 tsp black pepper
  • 2 tsp sherry vinegar

Method
 

  1. Soak porcini in boiling water in a heatproof bowl, 20 minutes. Lift out, rinse off grit and chop finely. Strain and reserve soaking liquid through a damp paper coffee filter in a sieve.
  2. Heat 2 tablespoons oil in a soup pot over medium-low. Add onions and 1/2 teaspoon salt. Cook 35–40 minutes, stirring often, until soft and deeply golden.
  3. Meanwhile, heat remaining oil in a large skillet over medium-high. Brown fresh mushrooms in 2 batches, 5–6 minutes each. Leave briefly undisturbed between turns.
  4. Stir garlic into onions for 30 seconds. Add sherry; simmer 1 minute. Add porcini, filtered soaking liquid, broth, thyme, browned mushrooms and remaining salt.
  5. Simmer 10 minutes. Add kale and pepper; simmer 7–8 minutes until kale is tender. Stir in vinegar.