Wild Mushroom and Onion Soup

 INGREDIENTS

• 2 Tbsp extra virgin olive oil
• 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 coconut milk or coconut cream

 

INSTRUCTIONS

In a large pot, heat oil 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 coconut milk. Season with additional salt and pepper.

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