Mushroom Soup with Bacon and Kale Chips

Ingredients

• 100 g bacon
• 1 clove garlic
• 3 x shallots
• 250 g champignon
• 1 l beef broth
• 2 handful kale
• 1 dl cream

Method

1. Bake the bacon in the oven at 225 degrees celsius for 15 minutes.
2. Chop the garlic, shallots and champignons and first fry the garlic and the shallots to a pan with plenty of olive oil or butter until it becomes glossy. Then add the mushrooms and cook until they start to shrink.
3. Add the beef broth and simmer for at least 15 minutes.
4. Fry the kale to a frying pan with a little olive oil or butter and a pinch of salt until it starts to crisp around the edges. Leave to cool on paper.
5. Add cream to the soup, and mash it all with an immersion blender. Season with salt and pepper.
6. Serve with bacon and kale chips.
7. Note! Set aside 1/4 of the soup if you follow the weekly menu. It will be used in another dinner.