Summary

Ingredients

• 300 g potato (s)
• 1 liter vegetable broth
• 150 ml cream
• 150 g peas, frozen
• 200 g mushrooms, brown
• some butter
• 2 small shallot (s)
• 125 g bacon, diced
• some pepper
• some nutmeg
• possibly salt

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Instructions

1. Peel the potatoes and cook them in the vegetable stock. Then puree and add the cream. Add half of the peas, bring to the boil briefly and puree again. Add the rest of the peas to the soup and let it steep.
2. Clean the mushrooms and cut into thick slices, peel and dice shallots. Roast the shallots in a little butter, then add the bacon and mushrooms and fry them.
3. Season the soup with salt, pepper and nutmeg. Serve mushroom-bacon-onions as an addition to the soup.