Dice the onion. Peel the carrots, halve lengthways and cut into pieces, cut the leek into rings. Halve the mushrooms if necessary. Heat the oil in a pan, sauté the vegetables and deglaze with the soup and cream. Stir in the horseradish and simmer until the vegetables are al dente. Flavour the ragout with salt, pepper and lemon juice. Serve garnished with chopped dill.

Goes particularly well with fish