Peel and chop the onions. Peel, wash and chop the potatoes. Heat the fat in a pot. Sauté diced onions until translucent. Add potatoes and peas, up to 60 g. Deglaze with 3/4 litre water, stir in broth, bring to the boil and simmer for about 15 minutes
Clean and clean the mushrooms and cut them into slices. Heat the oil in a pan and fry the mushrooms for about 5 minutes while turning. Season to taste with salt and pepper. Cut ham into strips
Finely chop the soup with a hand blender. Season to taste with salt and pepper and refine the cream. Add the remaining peas to the soup. Serve the soup with mushrooms and ham