Pea And Mushroom Soup

• 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

1. 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.
2. Meanwhile, heat the remaining oil in a frying pan and saute the rest of the mushrooms for 2-3 mins. Season and set aside.
3. 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.

olive oil, potatoes, shallots, chanterelle, vegetable stock, frozen peas, whipping cream, nutmeg, thyme, bread

Taken from recipes-plus.com/api/v2.0/recipes/18517 (may not work)