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Creamy wild mushroom soup with truffle

Prep-time Bake-time
5 minutes 40 minutes
4 people


  • 2 tbsp Chorio Extra Virgin Olive Oil
  • 4 tbsp diced onion
  • 4 tbsp Ardo leek cut
  • 1 packet of Ardo mushroom mix
  • 300g small diced potatoes
  • 2 litres of vegetable stock*
  • 2 tsp mushroom sauce with black truffle
  • 1 tsp Maldon sea salt
  • ½ tsp Maldon pepper
  • Extra virgin olive oil with black truffle 250ml
  • (Alternative option by adding 200ml Arla fresh cream)


1. In a saucepan, add the olive oil over high heat and sauté the onion and leek until they soften and turns golden.

2. Add the mushrooms and cook for 3-4 minutes, add the potatoes and season with salt and pepper.

3. Add the broth and cook over medium heat for 40 minutes. After the soup is cooked, add the truffle sauce and using a hand blender, grind it until smooth and creamy

4. Finally, add the fresh cream (if desired) and return to the heat and adjust the flavor with salt and pepper if needed.

5.Garnish with the truffle oil

Kali Orexi!

*This product is not available in foodhaus