Clear mushroom and pea soup

Name: Clear mushroom and pea soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Mushrooms; 1 Onion; 2 TABLESPOONS Oil; 1 package (300 g) frozen peas; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 1/2 Pot of chervil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Mushrooms
1 Onion
2 TABLESPOONS Oil
1 package (300 g) frozen peas
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
1/2 Pot of chervil

Directions

1
Clean and wash the mushrooms and, depending on the size, halve or quarter them. Peel and finely dice the onion. Fry in hot oil. Add mushrooms and fry lightly. Add peas, pour in broth, bring to the boil and cook over a mild heat for 10 minutes.
2
Season soup with salt and pepper. Wash herbs and dab dry. Cut chives into small rolls, pluck chervil leaves from the stems. Spread the soup on four soup plates and sprinkle with the herbs. Cheese biscuits taste good with it