Mantarl Bezelye scorbasi

Ingredients for 4 servings:

• 200 g mushrooms, brown
• 3 shallots
• 3 tbsp vegetable cream
• 300 g peas, frozen
• 1 tbsp sugar
• 200 ml vegetable stock
• 250 ml cooking cream, 15%
• salt and pepper
• Leaf parsley for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Pea soup with mushrooms

Clean the mushrooms and, if desired, slice them. Peel and dice the shallots. Heat 2 tablespoons of vegetable oil in a saucepan and sauté the shallots. Set aside 4 tablespoons of the peas for garnish. Add the remaining peas to the shallots and stir. Sprinkle the sugar over the peas and sauté for about 3-5 minutes. Deglaze with the vegetable stock and the cooking cream. Bring the soup to a boil, turn off the heat, and puree the soup. Season with salt and pepper. Wash and finely chop the parsley. Briefly fry the mushrooms in the remaining vegetable oil. Ladle the soup into bowls and serve with 1 tablespoon of peas and the mushrooms. Approx. 254 kcal per serving.