Creamy Mushroom Soup with Kale Chips
Macros per serving:
• 215 Calories
• 21g of Fat
• 3g of Protein
• 3g of Net Carbs
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 6 tbsp butter
  • 1/4 cup chopped white onion
  • 1 pound sliced mushrooms
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 1 tsp fresh sage
  • 1/4 tsp ground black pepper
  • 1/2 cup heavy cream
  • 2 cups kale, shredded
  • 1 tbsp olive oil
  • 1/2 tsp apple cider vinegar
  1. Preheat your oven to 300 degrees F.
  2. Toss the kale, olive oil and vinegar together well then place on a foil lined sheet tray in a single layer.
  3. Bake the chips in the preheated oven for 15 minutes. The kale should be nice and crispy but not too brown. Set aside.
  4. Add the butter, onions and mushrooms to a large pot and heat over medium, stirring occasionally. Cook for about 8-10 minutes or until the onions and mushrooms are browned.
  5. Add the sage and cook for one more minute.
  6. Add the broth and bring to a boil.
  7. Pour the soup into a blender along with the salt, pepper and heavy cream. Blend until smooth, then divide into bowls and top with the crispy kale chips.