Start by heating the olive oil in a large pot over medium heat. Add the sliced onions and cook them slowly until they become golden brown and caramelized, about 15 minutes.

Once your onions are nicely caramelized, add the wild mushrooms to the pot. Sauté them for about 5 minutes until they soften and release their juices.

Stir in the minced garlic and thyme leaves next. Cook for another minute until fragrant.

Pour in the vegetable broth carefully while scraping up any bits stuck at the bottom of the pot. Bring everything to a gentle simmer before adding chopped kale. Simmer for about 10 minutes until the kale wilts down beautifully.

Finally, season your soup with salt and pepper according to your liking. Give it one last stir before serving.