One of my all-time favorite soups, this mushroom soup is creamy and delicious and so simple to make. The key to this mushroom soup is the long, slow caramelization of the mushrooms, which calls for a little bit of patience but really unlocks their flavor’s magic.
| Prep Time: | 5 mins |
| Cook Time: | 4 mins |
| Total Time: | 9 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8 ounce) bag kettle-cooked potato chips
- 1 cup finely grated Parmesan cheese, divided
- 1 tablespoon dried basil
- 2 cloves garlic, minced
- 4 leaves fresh basil, minced
- 1 teaspoon olive oil
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic.
- Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 302 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I can’t say enough good about this. We loved it! The chips and parm combo are a bit salty on their own but the fresh basil ties it all together into perfection. 5 stars all the way!