Heat the butter in a large saucepan on a medium high heat.
Add in the onions and cook through until lightly browned.
Place the bacon into your saucepan and cook through for a minute before adding the mushrooms. Cook together, stirring regularly until the mushrooms are tender and the bacon is crispy.
Pour your vegetable stock and frozen peas on top of your cooked ingredients.
Bring your pot to a simmer before you reduce the heat to medium. Simmer for 10 minutes, once the peas are tender remove your saucepan from the heat.
Use a stick blender and blitz the soup until it reaches a smooth consistency.
Add in the cream and pesto, mix well.
Season with salt and pepper to taste.
Serve in bowls with an extra teaspoon of pesto and a drizzle of cream if desired.
