About the Dish

  • Onion

    Onion

  • Garlic

    Garlic

  • Mushrooms

    Mushrooms

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Baguette

    Baguette

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Kale

    Kale

  • Half-and-Half

    Half-and-Half

  • Sour Cream

    Sour Cream

METHOD

1
MISE EN PLACE • Peel and chop onion. • Peel and chop garlic. • Slice mushrooms. • Discard tough kale stems. Chop leaves into bite-sized pieces. • Slice bread
2
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When hot, add onion. Cook, stirring occasionally, until onion starts to become tender, 2-3 minutes. • Stir in garlic and mushrooms. Cooking, stirring occasionally, until mushrooms are tender, about 5 minutes.
3
Add beef and 1/4 teaspoon kosher salt. Cook, stirring to break up meat, until browned all over, 4-5 minutes.
4
Drizzle bread with 1/2 teaspoon olive oil. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toast as desired.
5
• To pan, stir in bouillon cube and 2 1/2 cups water. • Add kale. Reduce heat to low. Simmer until kale is tender, 4-5 minutes.
6
• Stir in half-and-half and sour cream. Taste and adjust seasoning as desired. • Divide soup between 2 bowls, and enjoy!

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