Cooking Instructions

• Heat the extra-virgin olive oil in a large pot over medium heat. Add the sliced sweet onion and sauté, stirring occasionally, until the onions are golden brown and caramelized, about 10-15 minutes.
• Stir in the finely chopped garlic, sea salt or pink salt, and freshly cracked black pepper. Continue to cook for 1-2 minutes until the garlic becomes fragrant, being careful not to let it burn.
• Add the whole shiitake mushrooms and the sliced baby bella or cremini mushrooms to the pot with the sautéed onions, garlic, and seasoning. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and begin to turn golden.
• Pour in the chicken or vegetable broth, stirring to combine with the sautéed mushroom mixture. Bring everything to a boil, then add the loosely chopped kale leaves. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
• Uncover the pot and stir in the coconut milk or coconut cream. Let the soup heat through for a minute or two. Taste and season with additional salt and pepper if needed before serving.