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Wild Mushroom, Caramelized Onion and Kale Soup<\/p>\nWild Mushroom, Caramelized Onion and Kale Soup<\/p>\n
<\/p>\n
2 T. extra virgin olive oil<\/p>\n
1 sweet organic onion, sliced to about \u00bd\u201d thickness<\/p>\n
4 cloves garlic, minced<\/p>\n
1 tsp. pink or sea salt<\/p>\n
\u00bd tsp. cracked pepper<\/p>\n
2 C. shitake mushrooms, whole<\/p>\n
2 C. sliced baby bella or cremini mushrooms<\/p>\n
4 C. chicken or vegetable broth (organic and gluten-free)<\/p>\n
2 C. organic kale, roughly chopped into bite sized pieces<\/p>\n
\u00bd C. coconut milk or coconut cream<\/p>\n
<\/p>\n
In a large pot, heat oil then add onions. Continue to saut\u00e9 until onions are golden brown, about 10-15 minutes. Add garlic, salt and pepper and mushrooms. Continue to cook until mushrooms are softened and golden. Pour in broth and bring to a boil. Add kale. Reduce heat to low then simmer, covered for 20 minutes. Stir in coconut milk. Season with additional salt and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Wild Mushroom, Caramelized Onion and Kale Soup 2 T. extra virgin olive oil 1 sweet organic onion, sliced to about \u00bd\u201d thickness 4 cloves garlic, minced 1 tsp. pink or sea salt \u00bd tsp. cracked pepper 2 C. shitake mushrooms, whole 2 C. sliced baby bella or cremini mushrooms 4 C. chicken or vegetable broth (organic and gluten-free) 2 C. organic kale, roughly chopped into bite sized pieces \u00bd C. coconut milk or coconut cream In a large…<\/p>\n