Potato soup with peas and mushrooms

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 5
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. 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. 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. 3

    Season to taste with salt and pepper. Arrange soup and bacon soup in soup bowls. Sprinkle with nutmeg.

Nutrition Facts

KCAL
340 kcal
CARBS
29 g
FATS
19 g
PROTEINS
10 g

Categories & Tags

AppetizerMain dishSoups