Pea Soup With Mushroom Cream Sauce Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and cook until softened.
• STEP 2.Add peas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 3.Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
• STEP 4.In a separate pan, melt butter over medium heat. Add mushrooms and garlic, and cook until mushrooms are golden brown.
• STEP 5.Pour in the cream and stir until well combined. Cook for an additional 2-3 minutes.
• STEP 6.Serve the pea soup in bowls and drizzle with the mushroom cream sauce. Garnish with fresh herbs, if desired.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a smoother texture, strain the soup through a fine mesh sieve after blending.
• Feel free to add other vegetables like carrots or celery for added flavor and texture.
• If you prefer a vegetarian version, substitute vegetable broth with mushroom broth.

Storage and Serving

• This pea soup with mushroom cream sauce is best served hot.
• Garnish with fresh herbs like parsley or chives for added freshness.
• Reheat leftovers in a pot over low heat, stirring occasionally to prevent scorching.