Potato soup with peas and mushrooms

Name: Potato soup with peas and mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 75 g small shallots; 100 g streaky smoked bacon; 200 g Mushrooms; 750 ml Vegetable broth (instant); 250 ml Milk; 1 bag of mashed potato flakes; 150 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

75 g small shallots
100 g streaky smoked bacon
200 g Mushrooms
750 ml Vegetable broth (instant)
250 ml Milk
1 bag of mashed potato flakes
150 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel the shallots and cut into thin slices. Dice bacon. Clean and clean the mushrooms and cut them into slices. Fry bacon in a pan without fat for about 5 minutes while turning.
2
After 3 minutes add the mushrooms and shallots. Meanwhile bring the stock to the boil, remove the pot from the heat, add the milk and stir in the puree flakes with a wooden spoon. Add the peas, bring to the boil and leave the pot on the switched off stove.
3
Season to taste with salt and pepper. Arrange soup and bacon soup in soup bowls. Sprinkle with nutmeg.