Pea and potato soup with bacon

Ingredients for 4 servings:

• 2 small onions
• 75 g bacon
• 100 g mushrooms
• 300 g potatoes
• 2 tsp oil
• 150 g peas, frozen
• 750 ml water
• 2 tsp stock powder for clear broth
• 150 g whipped cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the onions and slice into thin rings. Cut the bacon into thin strips. Clean, wash, and slice the mushrooms. Peel and roughly chop the potatoes. Heat the oil in a saucepan. Fry the bacon in it. Add the mushrooms and half of the onions and fry for 3-4 minutes. Remove everything and set aside. Sauté the remaining onions in the hot frying fat. Sauté the potatoes for about 5 minutes, stirring occasionally. Season with salt and pepper. Add 3/4 l of water and bring to a boil. Add 3/4 of the peas and the stock. Cover and simmer over medium heat for about 20 minutes. Purée the soup with a hand blender. Add the cream and season to taste. Add the remaining peas and heat through. Serve in soup bowls and spoon the bacon and mushroom mixture on top.