Pea And Mushroom Soup - cooking recipe

Ingredients

5 tbsp olive oil
250 g potatoes, peeled and diced
2 None shallots, peeled and chopped
300 g chanterelle or button mushrooms, wiped
800 ml vegetable stock
250 g frozen peas
125 ml whipping cream
pinch None grated nutmeg
2 tsp fresh thyme leaves, plus extra sprigs to garnish
8 slices sourdough bread

Preparation

Heat 3 tbsp oil in a pan. Add the potatoes, shallots and 1/2 the mushrooms and saute for 3-4 mins. Add the stock and simmer for 10 mins. Add the peas and cook for 4-5 mins, until the potatoes are tender.
Meanwhile, heat the remaining oil in a frying pan and saute the rest of the mushrooms for 2-3 mins. Season and set aside.
Puree the soup with a stick blender. Add the remaining peas and simmer for 2-3 mins then add the cream, nutmeg and thyme leaves. Season to taste and simmer for 1 min. Ladle into warmed bowls, top with the sauteed mushrooms and garnish with thyme sprigs. Serve with sourdough bread.