Pea Puree Soup with Fried Mushrooms (on Chicken Broth)

Prepare all necessary ingredients.

Soak the peas in cold water for 2 hours. Drain the water, then rinse the peas.

Approximately 1 hour after starting to soak the peas, place the chicken in a pot, pour in 1.4 liters of water, and add a bay leaf.

Bring to a boil, skim off any foam, and simmer the broth over low heat, covered, for 30-40 minutes. Remove the chicken for other dishes, and strain the broth.

Pour 1.3-1.4 liters of the strained chicken broth into a thick-bottomed pot. Add the rinsed peas.

Cook the peas over low heat, covered, for about 1 hour, until fully tender.

Peel the onion and cut it into small cubes.

In a frying pan, melt 60g of butter and sauté the onion for 3-5 minutes until soft and lightly golden.

Rinse, pat dry, and slice the mushrooms. Add the mushrooms to the pan with the onion.

Crush the allspice berries (e.g., using the handle of a knife) and add them to the pan.

Sauté the mushrooms with the onion for approximately 10 minutes until the mushrooms are browned.

Peel the potatoes and cut them into small pieces.

Add the potatoes and sautéed mushrooms to the pot (reserve a small amount of fried mushrooms for serving).

Cook the soup over low heat, covered, for about 15 minutes, until the potatoes are tender.

Remove the pot from the heat and blend the contents into a puree using an immersion blender.

Return the pot to the heat, add salt and ground pepper to the puree. Bring to a boil and simmer over low heat, stirring, for 1-2 minutes.

The pea puree soup with fried mushrooms is ready.

Melt the remaining butter. Finely chop the green onions. Ladle the soup into bowls, lightly drizzle with melted butter (to prevent a film from forming on the surface). Add a small amount of reserved fried mushrooms and chopped green onions to each serving.

Serve immediately. Enjoy your meal!