Pea and Mushroom Cream Soup with Arugula

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tbsp oil
• 300 g frozen peas
• 1 l vegetable broth
• 100 g mushrooms
• 1 tbsp butter
• 200 g processed cheese
• pepper freshly ground
• Salt
• 1 bunch arugula

Instructions

1. 1.

   Peel and dice the onion and garlic.

2. 2.

   Heat the oil in a large pot. Add the peas, pour in the broth, cover and simmer for 15-20 minutes.

3. 3.

   Clean, trim, and finely chop the mushrooms. Heat butter and quickly sauté the mushrooms until golden.

4. 4.

   Puree the cooked peas in the broth. Add the processed cheese and let it melt over medium heat. Season with pepper and salt to taste.

5. 5.

   Rinse the arugula, dry it, then ladle the soup into bowls and sprinkle with sliced mushrooms and arugula before serving.