Wild Mushroom, Caramelized Onion and Kale Soup

I tried this amazing wild mushroom soup from annshippymd.com and absolutely loved it! For the original recipe—which is Paleo—follow the link above. The one below features a couple small adjustments I made. Enjoy!

INGREDIENTS

• 2 Tbsp butter

• 1 sweet organic onion, sliced to about ½” thickness

• 4 cloves garlic, minced

• 1 tsp pink or sea salt

• ½ tsp cracked pepper

• 2 cups shitake mushrooms, whole

• 2 cups sliced baby bella or cremini mushrooms

• 4 cups chicken or vegetable broth (organic and gluten-free)

• 2 cups organic kale, roughly chopped into bite sized pieces

• ½ cup heavy whipping cream

INSTRUCTIONS

In a large pot, heat butter then add onions. Continue to sauté 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 cream. Season with additional salt and pepper.