1 Heat 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat.

2 Add the sliced onions and a pinch of salt; cook slowly, stirring occasionally, until deep golden and caramelized, about 25–30 minutes. If they stick, add a splash of water to deglaze.

3 While the onions caramelize, clean and slice the mushrooms. Heat the remaining 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat.

4 Sear the mushrooms in batches until golden and any released liquid has evaporated, about 6–8 minutes per batch. Season lightly with salt and pepper and add thyme near the end.

5 When mushrooms are done, add them to the pot with the caramelized onions. If using, pour in the white wine to the mushroom skillet to loosen browned bits, then add to the pot.

6 Add minced garlic and cook 1 minute until fragrant. Stir in the chopped kale and the bay leaf.

7 Pour in the stock, bring to a gentle simmer, and cook 10–12 minutes until flavors meld and kale is tender.

8 Remove the bay leaf. For a partly creamy texture, use an immersion blender to blend about a third of the soup right in the pot (or transfer a portion to a blender), then return it to the pot. Stir in the heavy cream if using.

9 Adjust seasoning with salt, freshly ground black pepper, and lemon juice to brighten the flavors.

10 Serve hot topped with a drizzle of olive oil, grated Parmesan, and crusty bread on the side.

11 Leftovers keep well refrigerated for 3 days and reheat gently on the stove.