Mushroom Cream Soup with truffle oil

This is a quick, nutritious and delicious recipe that serves 4 people.


  • 200 grams of button mushroomsMushroom cream soup
  • 1 big carrot
  • 1 big sweet potato
  • 1 parsnip root
  • 800 ml of water
  • 1 garlic clove
  • 2 small shallots
  • 1 table spoon of olive oil
  • ½ tea spoon of lemon zest
  • Salt, pepper to taste
  • A drop of truffle oil and fresh dill to serve


Simply cut the sweet potato, parsnip root and carrot to medium pieces and put them into a casserole. Add 800ml of cold water and heat to boil then simmer.

After that, cut the shallots in cubes and fry them with some olive oil in a different pan. Wash mushrooms, cut garlic clove to small pieces and add them to the shallots. Put some salt and fry for 5-6 minutes until they are golden in colour and then add them to the casserole. Boil the soup on low fire until vegetables are be soft and ready. Soup with sour cream

After they are cooked, put the soup into the blender and blend for a few minutes until mixture is smooth and creamy. Add some salt and pepper to your taste.

Serve with the drop of truffle oil and fresh dill or you can also make it richer with a spoon of soured cream. Those who are intolerant or allergic to lactose can use some coconut milk instead.