Rinse kale and chard. Pull out and discard thick stems. Coarsely chop leaves. Set aside.Heat enough oil in a soup pot to coat the bottom. Add the onion and cook until slightly golden. Add mushrooms, and stir fry 2-3 minutes. Add greens, herbs and broth. Bring to a simmer and cook 2-3 more minutes, stirring frequently.Turn off the heat and add the peas. Let it cool enough to blend in a food processor or high-speed blender like a Vitamix. (If it’s too hot, it will explode.) Return to pot to reheat and add hot sauce to taste, and salt if desired.