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.
