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