Portobello mushroom soup with sautéd green asparagus and truffle oil

This is a super easy soup to make and I use oat cream to make the flavour a bit round and the consistent creamy. You can also use chestnut or shitake mushroom.

Prep time: 15 min

Servings: 1-2 people

Do this:
Cook cleaned and chopped mushrooms in a pan with butter, ghee or non flavoured coconut oil, add salt pepper and thyme. Cook mushrooms until light brown colour. Sprinkle vegetable stock powder and add Oatly oat cream.

Let simmer for 5 min.

Mix with a hand mixer, taste and serve with sautéed green asparagus and chilli flakes or oil.

Optional: Add truffle oil and parmesan cheese on the top.